Marshall Field’s Marilyn’s Cream of Mushroom Soup
Eleonore gifted me with a cookbook from The Women’s Guild of Kankakee, where I found a mushroom soup recipe credited to Marshall Field's, once an upscale department store in downtown Chicago. This adaptation has more mushrooms and less fat than the original, and still has great flavor. It is essential anytime your dad visits. Quick and easy!
2 tablespoons olive oil or butter
¼ c. finely diced onion
2 c. (or more!) fresh mushrooms, sliced thinly
2 cans (13 ¾ oz. ea) chicken broth (I like Swanson's low-sodium.)
3 tablespoons butter
¼ cup flour
½ teaspoon salt
½ cup whole milk
Fresh ground pepper to taste
Chopped watercress or parsley or other greens
Shaved parmesan
Heat 2 tablespoons oil/butter in large saucepan or soup pot over medium heat. Sauté onions and mushroom about 2 minutes, stirring occasionally. Add chicken broth, cover, and simmer 10 minutes.
In skillet (preferably non-stick) melt 3 tablespoons butter over medium-low heat. Whisk in flour and salt. Cook for 5 minutes, whisking constantly. (Roux will thicken and darken to the color of caramel and give off a nutty aroma.)
Blend into the roux about 1 cup hot mushroom mixture. Whisk until thickened. Whisk in a second cup of hot mushroom mixture until smooth, then pour roux mixture immediately into the soup. Stir until smoothly blended.
Add milk and pepper. Heat until steamy. Serve with garnish.
Serves 6 (small starter servings)
Ingredients
2 tablespoons olive oil or butter¼ c. finely diced onion
2 c. (or more!) fresh mushrooms, sliced thinly
2 cans (13 ¾ oz. ea) chicken broth (I like Swanson's low-sodium.)
3 tablespoons butter
¼ cup flour
½ teaspoon salt
½ cup whole milk
Fresh ground pepper to taste
Garnish Ideas (optional)
CroutonsChopped watercress or parsley or other greens
Shaved parmesan
Heat 2 tablespoons oil/butter in large saucepan or soup pot over medium heat. Sauté onions and mushroom about 2 minutes, stirring occasionally. Add chicken broth, cover, and simmer 10 minutes.
In skillet (preferably non-stick) melt 3 tablespoons butter over medium-low heat. Whisk in flour and salt. Cook for 5 minutes, whisking constantly. (Roux will thicken and darken to the color of caramel and give off a nutty aroma.)
Blend into the roux about 1 cup hot mushroom mixture. Whisk until thickened. Whisk in a second cup of hot mushroom mixture until smooth, then pour roux mixture immediately into the soup. Stir until smoothly blended.
Add milk and pepper. Heat until steamy. Serve with garnish.
Serves 6 (small starter servings)
