Mushroom SoupQuick 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.