Every year I say that I’m not going to make this soup and give something else a try. I go through the motions of searching for recipes and giving them a trial run. But constantly find my self comparing them to this Mushroom Soup recipe. And in the end it always wins out. This soup is a family tradition at Thanksgiving, but is also a delicious way to start off any meal.
2 packages mushrooms (any type you prefer will do. I like to mix exotic, portabellas and creminis)
2 32 oz. cartons beef stock
1 medium onion, diced
1/4 cup fresh parsley
2 tbsp butter
fresh ground pepper
1/2 cup long grain rice
Melt butter in a large stock pot. Add onions and saute until translucent. Add mushrooms and season with salt and pepper, saute for about 15 minutes. Add beef stock and rice, simmer for at least 30 minutes.
Just before serving add parsley to the soup and let simmer another 5 minutes.
Drizzle a bit of sherry in each bowl to send this soup over the top.