This soup, which is only served on Saturdays, recently appeared in the Milwaukee Journal Sentinel in a column compiled by Joanne Kempinger Demski at http://www.jsonline.com/features/food/98279919.html.  The recipe is an updated version of the restaurant’s soup by Chef and co-owner John Poulos.

Karl Ratzsch’s Cream of Mushroom Soup
1½ lbs. sliced button mushrooms
¾ cup (1 ½ sticks) salted butter
¾ c. flour
6 c. chicken stock
1/3 teaspoon white pepper
1 qt. heavy whipping cream
1 c. dry white wine
Pinch of ground nutmeg
1 tbsp. Worcestershire sauce
1 drop hot pepper sauce
¼ tsp. onion powder
¼ tsp. granulated garlic
Garlic Parmesan croutons (directions follow)
Freshly minced parsley for garnish

Chop mushrooms. In a large sauté pan, braise in butter until mushrooms have lost their moisture but are not browned. Add flour. Cook, stirring, 2 to 3 minutes. Add stock, then all remaining ingredients except croutons and parsley.
Bring to a boil, reduce heat to a simmer and cook 15 min. Adjust seasoning. While soup simmers, make garlic Parmesan croutons.

Serve soup with croutons and minced parsley to taste. Makes 8-10 servings.

To make croutons: Cut up Parkerhouse rolls, then toss with granulated garlic, Parmesan cheese and melted butter to taste. Bake in preheated 350° oven until lightly browned, 10 to 12 min.