The amateur soup winner was Michele Christensen of State CollegeHere is her recipe:



2 tablespoons olive oil, plus extra for bread

1-and-a-half pounds assorted mushrooms such as portabella, crimini, oyster and shiitake, sliced


2 sprigs of thyme

1 clove garlic, finely chopped

1 shallot, finely chopped

2 tablespoons flour

4 cups beef broth

Three-quarters cup dry red wine such as Cabernet Sauvignon


1 small baguette, sliced three quarter inch thick

10 ounces Gruyere cheese, finely shredded


1. Heat the olive oil in a saucepan over medium hear. Add the mushrooms and salt, roasting 10 to 12 minutes until a majority of the moisture cooks off, turning as needed to prevent burning.

2. Add thyme, garlic and shallot and cook an additional 5 minutes. Sprinkle flour over the mushroom mixture and stir thoroughly to coat. Pour the beef broth and wine over the moisture and simmer about 25 to 30 minutes until liquid reduces by half, then season with additional salt and pepper as desired.

3. Lightly brush the bread with olive oil and toast under a broiler or in a pan over medium heat. Pour the mushroom soup mixture into individual ramekins and top with a slice of toast. Divide the cheese over the four bowls and melt with a small blow torch or under a broiler. Garnish with an additional mushroom.

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