Recipe: Keep Warm With a Bowl of My Creamy Fresh Mushroom Soup!

Nothing can be finer to chase away the cold weather than a big hearty bowl of soup to warm you up.  Yesterday, I gave you my recipe to make bread sticks, which go beautifully with this soup. Today, I want to share my favorite recipe to make your own homemade mushroom soup that is simply out of this world.  Unlike what you find in a can, my soup is rich, velvety and loaded with lots of fresh mushrooms to make it substantial for more of a satisfying meal. 

Although you don't have to add dry sherry to it, a bit of this alcohol does seem to spark that fabulous flavor to new heights.  However, I have made this recipe without using sherry and substituted apple cider and it does taste wonderful as well.  Either option will result in a superior mushroom soup.

Be warned:  my delicious mushroom soup can be habit-forming! 

My Creamy Fresh Mushroom Soup

1 pound of fresh mushrooms
1/4 cup of margarine (not spread) or olive oil
1/4 cup of sifted flour
3 cups of half-and-half cream
1 egg yolk, lightly beaten
1/2 cup of dry sherry or apple cider
3 cups of milk
salt
pepper


Slice the caps of the mushrooms and chop the stems.

Saute in the melted margarine or olive oil until lightly browned.

Remove from the heat and stir in the flour until well coated.

Return to the heat and cook on low for about five minutes.

Slowly add the half-and-half and milk to the mushroom mixture.  Be sure to use a wire whisk and mix well.  Simmer this for about fifteen minutes, stirring frequently.

Combine the lightly beaten egg yolk with the sherry or cider and add to the thickened soup.  Season this big pot of soup with salt and pepper to your taste.  Cook an additional minute to blend through.

Bring Something Special to The Table With My Savory Bread Sticks Recipe!

As those temperatures keep falling, I go into soup mode and make lots of different ones from scratch.  Somehow, a bowl of piping hot homemade soup along with a few of my tasty bread sticks warms the tummy more than other foods as you eat snugly inside while the leaves are whirling madly outside.

You will find my recipe involves making a raised yeast dough that is made zesty with flavor from rosemary, pepper, and Parmesan cheese.

Not only do these bread sticks go gloriously with any soups, but they are delicious with any pasta.

I think once you try my bread sticks, you'll want to make this recipe more often!

My Savory Bread Sticks

3-1/2 cups to 4 cups of flour
1 tablespoon or 1 package of dry yeast
2 teaspoons of salt
1 teaspoon of sugar
1 teaspoon of dried rosemary, crushed
1/8 teaspoon of pepper
1 tablespoon Parmesan cheese
1-1/4 cups of warm (not scalding) water
3 tablespoons of canola or olive oil
1 egg white, slightly beaten
1 tablespoon of water
3 tablespoons of sesame seeds (optional)

Dissolve the yeast in the 1-1/4 cups of warm (but not scalding hot) water along with the teaspoon of sugar.  The sugar will help the yeast grow faster.

In a large mixing bowl, combine 1-1/2 cups of sifted flour, salt, pepper, cheese, and rosemary. 

Once the yeast starts foaming in your cup is the time to add it to your mixing bowl along with the oil. 

Beat this mixture with your electric mixer on a low speed for a few minutes until thoroughly combined.  At this stage, the dough will be sticky.

Now is the time to put away your electric mixer and resort to mixing with your wooden spoon or by hand when adding more flour.  Just use as much flour to work the dough so you can knead it on a floured surface without sticking for about five minutes.

Place your dough in a greased bowl and cover the top.  You can use a lid or a wet dish cloth to keep the dough moist.

Let your covered dough rise in a warm spot until doubled.  This will take about 45 minutes.

Punch the raised dough down.  Then divide the dough into four parts.  Divide each fourth into six pieces.
Roll each piece into a 12-inch rope.  Place each one-inch apart on a greased cookie sheet.

Combine the egg white and the tablespoon of water in another cup. 

Brush the tops of the bread sticks with that egg mixture.  You can top with sesame seeds, if desired.

Bake in a 400-degree oven for about 25 to 30 minutes or until a deep golden brown. 

This makes about two dozen bread sticks.