Mushroom Soup with Chives
Leah Koenig
The recipe for this hearty soup, originally posted by Eli Margulies, was adapted from the New York Times Jewish Cookbook.
ingredients
- 2 1/2 pounds fresh mushrooms (caps & stems)
- 5ish tablespoons olive oil
- 2 garlic gloves, crushed
- 3 large shallots, finely chopped
- 2 tablespoons finely chopped parsley leaves
- 1 quart vegetable broth
- 1 cup firmly packed pureed cooked white potato
- Salt to taste
- Freshly ground black pepper to taste
directions
- 1
Rinse mushrooms quickly and drain immediately. Dry and finely chop in food processor, leaving a couple of mushrooms sliced. With hot oil in large sautee pan, saute the mushrooms, in batches a single layer deep.
- 2
When all the mushrooms are cooked, including the sliced ones, return them to the pan, add garlic and shallots and satue for two minutes longer.
- 3
In a separate pot, bring the broth to a simmer, Add the pureed potato and stir. Add the mushrooms and slices and any juices to the broth; add the parsley and season with salt and pepper.
- 4
Allow to steep for a few minutes and serve!
Source: The Jew & The Carrot
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