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Mushroom And Epazote Soup

Type: Vegetables
Courses: Soup
Serves: 6 people

Recipe Ingredients

8 tablespoons 120mlUnsalted butter - (1 stick)
1 tablespoon 15mlOnion - 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 / 16ozOyster mushrooms - clean, chop fine
1 1/2 teaspoons 7.5mlSalt
1 teaspoon 5mlFreshly-ground black pepper
1/2 cup 118mlDry 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 355mlMilk
1/2 cup 118mlSour 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

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