Want to enjoy the best that Dallas restaurants have to offer without ever leaving your home? Our new recurring feature, Dish Pirate, will help you bring the city’s robust dining scene to your kitchen.
When Brian Luscher took over this popular Lower Greenville restaurant in 2007 he left several original items on the menu. One of those being their well known mushroom soup. It is a customer favorite and a Dallas staple. If you’ve tasted it, you most likely crave it. And if you haven’t tasted it, then you should.
The recipe has circulated about town for years with this being a direct version of that. We cut the serving by half and left out the sherry but the taste is still amazing. This mushroom soup is easily prepared at home and can be made ahead of time, frozen and then reheated. It is perfect for a dinner party or just to have sitting in your freezer for the next the craving hits.
Dish Pirate: The Grape’s Mushroom Soup
Inspired by The Grape’s original chef, Frank Bailey
Recipe (Serves 8)
1.5 lbs button mushrooms, washed and finely chopped (easy to do in a food processor)
1/2 large onion, small diced
1 clove garlic, crushed and minced
1 dry bay leaf
1 sprig thyme
1 stick unsalted butter
1/2 cup flour
1.5 qt beef broth or stock
1 cup heavy cream
1/4 tsp nutmeg
salt and pepper to taste
1. Melt better over medium low heat in a heavy bottomed soup pot.
2. Add onion, garlic, bay leaf and thyme, and cook until translucent.
3. Add chopped mushrooms and cook 6-8 minutes. You are watching for the moisture from the mushrooms to start to puddle on top.
4. Add the flour and stir well to avoid lumps.
5. Slowly whisk in broth or stock and bring to a simmer over medium high heat. Continue stirring to prevent scorching.
6. When soup comes to a boil, reduce heat to low and simmer for 20 minutes uncovered, stirring occasionally.
7. Finish by adding the heavy cream and nutmeg, and add salt and pepper to taste.
8. Remove the thyme and bay leaf.