Mushroom Soup is courtesy of “The Ultimate Soup Bible” by Anne Sheasby
published by Barnes & Noble
2 Tablespoons butter
1 Tablespoon oil
1 onion, roughly chopped
4 potatoes, roughly chopped
12 oz. mixed mushrooms, such as cremini, portabello, and white, cleaned and roughly chopped
1-2 cloves garlic, crushed
2/3 cup white wine
5 cups chicken stock
fresh parsley, chopped
salt and fresh ground pepper
sour cream, to garnish
1. Heat the butter and oil in a large pan over medium heat. Add the chopped onion, turning it in the butter until well coated. Stir in the potatoes. Cover and sweat over a low heat for 5-10 minutes until softened, but not browned.
2. Add the mushrooms, garlic, white wine, and chicken stock. Season, bring to a boil and cook for 15 minutes, or until all the ingredients are tender.
3. Put the mixture through a food mill using the coarse blade, or blend. Be careful if using anything other than a food mill, not to blend too much. The soup should have texture and color from the various ingredients, not be pureed into baby food. I know this can happen because the first time I used my immersion blender, I could not stop myself. It was so fun, fast and easy to use. Before I realized it, I had liquified my dish into some sort of potato frappe that you could drink through a straw.
4. Return the blended soup to the pan and add some parsley. Bring back to a boil, season and serve with the sour cream and parsley garnish. This is a pretty quick soup to make and it freezes well. A crusty french bread and a cucumber salad round out the meal nicely. Enjoy!