Mushroom Soup
From Kentucky's Best, Fifty Years of Great Recipes
by Linda Allison-Lewis. University Press of Kentucky.
This is a favorite of mine. When my friend Sue Ann Harmon and I are down or having a bad day, a pot of this soup and a loaf of fresh bread help us soar to new heights."

  • 4 medium onions, minced
  • 2 cloves garlic, minced
  • 4 tablespoons (1/2 stick) butter or margarine
  • 2 pounds fresh mushrooms, chopped
  • 2 cups light whipping cream
  • 2 cups beef stock
  • 1 cup Parmesan cheese
  • 1 cup sliced almonds, toasted
  • Chopped fresh parsley

Sauté onions and garlic in butter in Dutch oven over medium heat until onions are tender.

Add mushrooms and cook over low heat for 10 minutes, or until tender.

Gradually add cream and stock.

Continue cooking until thoroughly heated.

Do not boil.

Sprinkle each serving with cheese, almonds, and parsley. 

Yield: 21/2 quarts soup.

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