This New Year’s Eve, my Sweetie and I are going to The Grape. Which is a Dallas institution. And the Institution-within-an-Institution for The Grape is their mushroom soup. It’s really famous. I mean, really, REALLY famous.
I have the recipe for their soup, but I have tweaked it, and I daresay that mine is even BETTER. For reals. (Be sure and eat the soup with a sourdough baguette! The bread really makes this dish pop!)
So, here is my redone recipe for The Grape’s Mushroom Soup.
Don’t say I never gave you anything.
- 6 tbs butter
- 2 shallots, finely chopped
- 3, 8-oz packages of various mushrooms, chopped. I like to use button, shiitake, and crimini. (And throw in some oyster mushrooms if I can find them!)
- 3 tbsp all-purpose flour
- 4 cups of beef stock
- 1/2 cup white wine
- pinch of white pepper
- pinch of nutmeg
- 1.5 cups heavy cream
- Melt butter in large saucepan.
- Add shallots and cook over moderate heat until they become translucent.
- Add mushrooms and cook 5 minutes more, stirring occasionally.
- Stir in flour and coat vegetables well.
- Add white wine and cook for a minute or so, scraping the bottom of the pot.
- Add stock slowly, stirring constantly.
- Bring mixture to a boil, then reduce heat and simmer 5 minutes.
- Add white pepper & nutmeg.
- Remove from heat, stir in cream, and serve.
If you serve this with a baguette of sourdough bread and a glass of red wine, you will be adored forever. Ladies, this soup is a MAN TRAP. I kid you not. How else do you think I snagged my husband??? It’s THAT good!