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Recipe Summary

Yield:
1 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Homestyle Recipes

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