Gov. Tom Ridge and his father made this soup together as a first course for Thanksgiving dinner.
6 tablespoons butter
2 cups finely minced yellow onion (1 large)
1/2 teaspoon sugar
1 pound fresh mushrooms
1/4 cup flour
1 cup water
1 3/4 cups chicken broth (14 1/2-ounce can)
1 cup dry vermouth
1 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, melt butter and cook onions and sugar slowly until golden -- approximately 30 to 45 minutes. Slice a third of the mushrooms and finely chop the rest.
Add all mushrooms and saute for 5 minutes. Stir in flour until smooth. Cook for 2 minutes, stirring constantly. Pour in water and stir until smooth.
Add remaining ingredients and heat to boiling, stirring constantly. Reduce heat and simmer uncovered for 10 minutes (because of a phone call, we let ours simmer for 20). Can prepare in advance, refrigerate and reheat over low heat, covered, for 10 minutes. Serves 6.
Gov. and Mrs. Thomas Ridge in
"Celebrity Cookbook 2000"
Thursday, March 08, 2001
