Governor Tom Ridges Fresh Mushroom Soup For Thanksgiving Recipes

GOVERNOR TOM RIDGE'S FRESH MUSHROOM SOUP FOR THANKSGIVING

Steps:

• In a large saucepan over low heat, melt the butter and saute the onions and sugar slowly until golden - about 30-45 minutes.
• Gently clean the mushrooms with a kitchen towel or paper towel. Slice 1/3 of the mushrooms and finely chop the rest.
• Add all mushrooms to the onions and saute for 5 minutes.
• Stir in flour until smooth and cook for 2 minutes, stirring constantly.
• Pour in water and stir until smooth.
• Add chicken broth, vermouth and salt and heat to boiling, stirring constantly.
• Reduce heat and simmer, uncovered, for 10 minutes.
• This can be prepared in advance and refrigerated. Reheat, covered, over low heat for 10 minutes.

CREAMY CHANTERELLE MUSHROOM SOUP

Steps:

• Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
• Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
• Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
• Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.