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Lake House Inn Beefy Mushroom Soup

2 T. butter
1 Vidalia onion, diced
2 t. dried thyme
2 T. minced garlic
2 lbs. prime rib of beef or chuck roast, cut into small cubes
2 lbs. white mushrooms, cleaned, sliced
1 lb. shiitake mushrooms, cleaned, stems removed and sliced
1 lb. Portobello mushrooms, cleaned, stems removed and sliced
16 C. beef stock or canned beef broth
Salt and pepper to taste
6 T. cornstarch
2 C. tawny port wine
Chopped fresh parsley to taste for garnish

In large stockpot or kettle, add butter and set over heat to melt. Add onion, thyme and garlic and saute until caramelized. At this point, it will turn light brown.

Add meat and saute until tender, stirring regularly to prevent sticking. Add mushrooms and cook until they start to shrink in size. Add stock and salt and pepper to taste.

Simmer 45 minutes, stirring frequently. While soup is simmering, add cornstarch to port wine and mix until smooth. When soup is done simmering, slowly add cornstarch mixture to soup, stirring constantly. Let soup come to boil. At this point, soup will start to thicken.

Ladle soup into soup crocks and top with chopped parsley. Serve with French bread.

Makes 10 to 12 servings.

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