Mushroom Soup

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!

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