The cream of mushroom soup was so popular at our inaugural Souposium event that guests quickly emptied the pot and were scraping the bottom just to get a taste.

When we brought Br. Paul O’Keeffe, OFM, on staff last month, we gained both a development director and a trained chef. Before becoming a FMS lay missioner or a Franciscan friar, Br. Paul studied culinary arts at Newbury College in Brookline, MA.

Here’s how you can make his delicious cream of mushroom soup for yourself:

Ingredients

6 cups sliced fresh mushrooms (Br. Paul uses Portobello or Crimini)

3 cups beef or vegetable broth

3/4 cup chopped white onion

1 teaspoon dried thyme (or ½ teaspoon fresh thyme)

¼ pound (1 stick) unsalted butter

Salt and black pepper to taste

1 cup light cream or half-and-half

¼ cup cream sherry or Port wine

Directions

In a large heavy saucepan, melt butter and sauté onions and sliced mushrooms until half cooks, stirring often for about 20 minutes. Add broth and thyme, bring to a boil and the reduce heat to simmer. Reduce liquid by about a quarter by simmering for 30-45 minutes. Add cream, salt and pepper to taste and bring to a boil. Reduce again and simmer for an additional 10-15 minutes. Add sherry. Allow soup to cool slightly and then in blender or food processor puree half of the mixture. Return to stove and mix blended soup with unblended portion. Heat again and serve with bread or croutons.
Br. Paul’s tip: The soup tastes best when it’s made the day before.
Mushroom soup
With the Souposiums, we hope to create an inclusive atmosphere in which guests can share their ideas on and hopes for Franciscan life, ministry and spirituality. All Franciscans and Franciscan-hearted people in the DC area are invited to this social event featuring a reflection speaker, small group discussion and, of course, soup!

To find more soup recipes, watch reflection videos or learn more about FMS’ Souposiums, please visit our website.