Governor Tom Ridge'S Fresh Mushroom Soup For Thanksgiving

1. 1

   In a large saucepan over low heat, melt the butter and saute the onions and sugar slowly until golden - about 30-45 minutes.

2. 2

   Gently clean the mushrooms with a kitchen towel or paper towel. Slice 1/3 of the mushrooms and finely chop the rest.

3. 3

   Add all mushrooms to the onions and saute for 5 minutes.

4. 4

   Stir in flour until smooth and cook for 2 minutes, stirring constantly.

5. 5

   Pour in water and stir until smooth.

6. 6

   Add chicken broth, vermouth and salt and heat to boiling, stirring constantly.

7. 7

   Reduce heat and simmer, uncovered, for 10 minutes.

8. 8

   This can be prepared in advance and refrigerated. Reheat, covered, over low heat for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.