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Fresh Mushroom Soup



  • 3 pounds beef
  • root vegetables (leeks, turnips, etc,) for the stock
  • 1/4 pound fresh mushrooms
  • 6 to 9 medium potatoes, quartered
  • handful of green onions, minced
  • greens, fine chop (for garnish)
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 cup sour cream
  • 1 or 2 yellow onions
  • black pepper


  1. Prepare a good beef stock using the beef, root vegetables and your spices. Strain.
  2. An hour before serving, blanch mushrooms in boiling water.
  3. In a deep pan, fry the blanched mushrooms and one chopped onion in butter and sprinkle them with about 1 tablespoon of flour.
  4. Add the beef stock and potatoes and cook until the potatoes are tender.
  5. Add a handful of minced green onions and salt to taste (optional: add 1/4 to 1/2 cup sour cream).
  6. Briefly bring to a boil; ladle out soup into a tureen and top with chopped greens and fresh black pepper.

Hudson Valley Restaurant Week is back this April 8-21!