Famous Mushroom Soup

Chef Brian Luscher
The Grape Restaurant

makes 16 servings

2 1/2 lb button mushrooms, washed and chopped
1 large onion, small dice
2 cloves garlic, crushed and minced
1 bay leaf
1 sprig fresh thyme
1/4 c dry sherry (optional)
1/2 lb unsalted butter (2 sticks)
1c all-purpose flour
3q t beef broth or stock
2 c heavy cream
1/2 t ground nutmeg
salt and pepper to taste

method: In a heavy bottomed 6-8qt stock or soup pot, melt the butter over medium low heat. Add the onion, garlic, bay leaf and thyme, and cook until translucent. Add the chopped mushrooms and cook until most of the watercomes out of them. Add the sherry, if you like, and reduce by 1/2. Add the flour and stir well to avoid lumps. Slowly whisk in the broth or stock and bring to a simmer over medium high heat. You must continue to stir the soup at this point, or the bottom may scorch. When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes uncovered, stirring occasionally. Finish by adding the heavy cream and nutmeg, and add salt and pepper to taste. Remove the thyme and bay leaf, and purée the soup either in a blender, or with a hand held blender.


A letter from the publishers

It is hard to believe that this is our fourth issue! We are celebrating our 1st Anniversary in the Dallas/Fort Worth Metroplex!! The “eat local” trend is building all over America, and we are blessed to be living in an area of abundance. We are focusing on where to eat and buy local produce, meats and wines-- or market to table. Tom Spicer, “Spiceman,” offers wild and cultivated fresh mushrooms, a variety of lettuces, microgreens and other produce to name a few. Bonnell’s Fine Texas Cuisine is using Burgundy Pasture Beef- from Grandview, Texas. JW Foster, chef of the newly reopened, Pyramid Restaurant and Bar at the Fairmont Hotel in downtown Dallas, has an Olympic size garden growing on the deck between the two towers. Janice Provost and Chad Houser of Parigi, picked fresh okra from a garden at a juvenile center, then prepared a delious fried okra salad. John Tesar at the Mansion on Turtle Creek has his own garden behind his kitchen; as does Dean Fearing at Fearing’s.

Although times are tough, we are excited about what is new! Cibus, pronounced CHE BOOS, is Alberto Lombardi’s newest creation. Located under the movie theater at NorthPark Center, it has delicious sorbettos and gelatos, as well as fabulous Italian Fare. As I mentioned, the new Pyramid Restaurant and Bar offers delicious fresh American Cuisine. Stephan Pyles is working on opening .while Wolfgang Puck is taking over the restaurant at the Hyatt, and running the food operations for Union Station.

As we begin to prepare for the holiday season, let us celebrate local, healthy, delicious foods that abound. There are various opportunities to experience the local produce as well as celebrate the season. Culinary Concierge Magazine is one of the sponsors of the Hoe Down, benefiting the Dallas Farmers Market Friends. We are looking forward to helping support our local growers, chefs, wineries and artisans. Also, Chili Pepperama is a free event in Old Town Shopping Center where you can judge the Chile Recipes of some of the tops chefs in Dallas. We hope to visit with you over the holidays. Let us remember our forefathers blessings of Thanksgiving, our love of God and family over the holidays and celebrate the new year.


Click on Cover to View Magazine


What's Inside:

  • Farmer's Market Fare
  • local sourcing
  • Wild on Mushrooms
  • Organic Wines
  • Taste-ful Travel
  • Apples

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