1 1/2 quarts

How to Make It

Step 1

Combine mushrooms, salt, pepper, and water in a large Dutch oven. Place over medium heat, and bring to a boil. Reduce heat; cover and simmer 2 hours. Remove from heat, and cool slightly.

Step 2

Strain mixture into a large saucepan; remove and reserve mushrooms for other uses. Place soup over medium heat, and stir in beef broth and sauce concentrate; heat thoroughly. Stir in vermouth, and serve soup warm or chilled as an appetizer.

Oxmoor House Homestyle Recipes

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