Ground Mushroom Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

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


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