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Sicilian Clam & Mushroom Soup

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Member since 2007
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Serves 4-6 | Prep Time 30 | Cook Time 10 or so

Why I Love This Recipe

This is my adaptation of a delicious soup offered at a small Italian restaurant in Bradford, VT.

Ingredients You'll Need

1/2 Tbl. Margarine or Butter.
2 Tbl. chopped Onion
1 Cup (or more) sliced canned or fresh Mushrooms
2 Tbl. Flour
1/4 Tsp. Pepper
2 Tbl. Sherry or Marsala
1/2 Tsp. Worcestershire
2 Cups Chicken Broth (or Boullion)
1 6 oz. Can minced Clams, and their broth
2 Cups Half & Half
Optional: Chopped Chives and Parsley.


In a soup pot, melt butter.

Add onions mushrooms and pepper; cooking till onions are translucent.

Sprinkle flour over all then stir and cook for a minute.

Deglaze with the Marsala, then immediately add the chicken stock & Worcestershire, stirring until it comes to a boil and is slightly thickened.

Allow to simmer for a couple of minutes, then add the clams and their broth, and the half & half.

Bring soup back to almost boiling before serving.

NOTE: As with any dairy-based soup, do not allow to boil, or it will separate.

This soup tastes even better if made the day before serving, to allow flavors to develop.

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