Ground Mushroom Soup

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Preparation info

  • Serves


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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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Here's a lunch in itself: not the usual thin, delicate mushroom soup, but a thick, gusty stew. Steaming the ground mushrooms in the wet-pot wrings a unique flavor from the noble fungi.


  • 1 pound fresh mushrooms
  • 1 large onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 quart whole milk or half-and-half
  • 1 small clove garlic, crushed
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 egg yolks, beaten Pinch of cayenne
  • 1 pint heavy cream Freshly grated Parmesan cheese


Presoak a medium-sized or large clay pot, top and bottom, in water for 15 minutes.

Grind the mushrooms and onion fine in a meat grinder, then place in a saucepan, add the butter, and simmer for 5 minutes. Add the flour, blend well, and pour into the presoaked pot. In a bowl, combine the milk, garlic, bay leaves, salt, and pepper, and pour into the pot.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 45 minutes, then remove from the oven and add the egg yolks, cayenne, and heavy cream. Stir briskly.

Serve with the Parmesan cheese.

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