Mushroom And Epazote Soup

Recipe Ingredients

8 tablespoons	120ml	Unsalted butter - (1 stick)
1 tablespoon	15ml	Onion - chopped (large)
1		Leek, white and light green parts only - washed, sliced thin
2		Celery ribs - washed, sliced thin (medium)
3		Garlic cloves - sliced thin
1 lb	454g / 16oz	Oyster mushrooms - clean, chop fine
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/2 cup	118ml	Dry white wine
2		Vegetable Stock - see * Note
		(or 2 quarts of water)
2		Fresh epazote
		(or 1 tablespoon dried epazote,
		Or 2 teaspoons dried oregano,
		Plus 2 to 3 sprigs fresh mint)
1 1/2 cups	355ml	Milk
1/2 cup	118ml	Sour cream
		Garnish
		Juice of 1 lime
		Crisply fried julienned leeks - optional

Recipe Instructions

* Note: See the "Vegetable Stock" recipe which is included in this collection.

Melt the butter in a large saucepan or stockpot over medium-high heat. Saute the onions until limp and deep golden, 12 to 15 minutes. Stir in the leek, celery, garlic and mushrooms, along with the salt and pepper. Cook, stirring frequently, until the mushrooms are golden brown, 15 to 20 minutes. Pour in the wine and bring to a boil. Simmer until all the liquid is evaporated. Then add the Vegetable Stock or water and epazote (or oregano and mint). Bring to a boil, reduce to a simmer and cook about 12 minutes.

Transfer to a food processor or blender and puree until smooth. Return to the saucepan and add the milk and sour cream. Warm over medium-low heat, stirring frequently, to thoroughly heat; do not boil. Ladle into bowls and garnish with fresh lime juice and crisp fried leeks if desired.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6151 broadcast 08-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.