Posted in Recipes

by Ruby Lane

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This delightful recipe from the Ruby’s Retro Cookbook is from the kitchen of Shop Owner Mary Ann Docktor-Smith of Anna’s Vintage Jewelry on Ruby Lane. Mary Ann is a platinum Shop Owner who has been exclusive with Ruby Lane since 2008. “Offering unique, beautiful vintage and artisan jewelry”. 

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Ingredients:

1 pound of mixed mushrooms (shitake, cremini, button, oyster, or other) sliced

1 medium onion, chopped

1 cup Italian parsley, roughly chopped

1/4 cup unsalted butter

1 tablespoon flour

14 ounce can of low-sodium beef broth

1 cup sour cream

sherry cooking wine

fresh crispy bacon crumbles

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Directions:

Melt butter in large skillet overt high heat. Add mushrooms, onion, and parsley, stirring until all juices have evaporated.

Stir in flour. Remove from heat, and blend in broth. Bring to a boil. stirring thoroughly.

Whirl mixture with sour cream in a blender until smooth. Place in saucepan, and heat to a serving temperature, being careful not to scorch the soup.

Serve with a splash of sherry and some bacon crumbles atop each serving.

Makes four large or six small servings.

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Shop Anna’s Vintage Jewelry on Ruby Lane!

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About the Ruby Lane Cookbook:

Ruby’s Retro Cookbook is a recipe book comprised of delicious family recipes from Ruby Johnson, Shop owners’ at Ruby Lane and the Ruby Lane Team. It is available for digital download for $9.99 on Amazon

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We would love to hear from you Write us at blogarticles@rubylane.com

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