Mushroom Soup

Quick Version

Mushroom Soup – Quick Version

About 6 Servings


48 oz fresh mushrooms, any variety, sliced thinly

3 quarts beef or vegetable broth

1 small onion, diced

1 shallot, diced

1 bay leaf

2 T Schietenbacher’s vegetable bouillon

1 Recipe dumplings, not cooked or 1 package Buitoni mushroom tortellini

1 c sour cream

2 T flour

Salt & pepper to taste


Combine broth, bouillon, mushrooms, onion, shallots and bay leaf in a medium sized stock pot. Bring to a boil, then lower to a simmer for 20 minutes. Raise heat to medium high and place dumplings, ½ teaspoonful at a time in the broth. Or, if using the tortellini, drop them in.Allow to simmer for ten minutes. In a bowl, whisk together the sour cream and flour. Add 2 cups of the hot liquid, whisking all the while. Add to pot and whisk.  Bring to a boil, then lower to a simmer for ten minutes. Adjust salt and add plenty of freshly ground black pepper.

MUSHROOM – clear,  non thickened version

As above, but omit the addition of the sour cream and flour mixture to the soup.