Mushroom soup à la Marie-Louise from Twelve Months of Monastery Soups: International Favorites (page 8) by Brother Victor Antoine D'Avial-Latourrette

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Notes about this recipe

  • IowanCorn on January 30, 2026

    This soup made a really good lunch. I did cut back on the butter by two tablespoons as I thought eight tablespoons of oil would be too much. Six was still too much as there was a layer of oil on the top of the soup, so if I made it again, I would cut back to four. That being said, the mushrooms really shined in this soup, with the carrots and celery being good supporting players.

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