A lovely, creamy vegetarian/vegan soup which is the essence of mushrooms.

Yield 8 servings
Time 1 hour
Tools
  • small sauce pan with lid
  • blender or food processor
  • large sauce pan or Dutch oven
  • wooden spoon
Ingredients
  • 2 potatoes, peeled and diced
  • 1½ c water
  • 1½ T butter or olive oil
  • 2 c onion, chopped
  • 1 stalk celery, minced
  • 1½ pounds mushrooms
  • 1½ t salt
  • 2 cloves garlic, minced
  • ¼ t thyme
  • 3 T dry sherry
  • 2 t soy sauce
  • black pepper
  • 1 c milk or soy milk
  • 1 batch croutons
  • scallions or chives, minced
Directions Boil the potatoes and water in the small sauce pan until tneder, about 10 minutes. Purée potatoes with remaining cooking water.

Heat butter or oil in large pan over medium heat, sauté onions and celery for five minutes. Add mushrooms, salt, garlic, and thyme, cover, and simmer, stirring occasionally, for 10 minutes. Turn off heat and add sherry, soy sauce, and pepper. Purée with milk.

Combine potato and mushroom purées and heat until very hot. Top with croutons and scallions and serve.

Notes Adapted from Molly Katzen’s New Moosewood Cookbookread my review.

Buy it:

Amazon.com | Amazon.co.uk

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