5 to 6 servings
The soup in the photo shows it’s texture on the wooden spoon. I recommend if mushrooms are pureed too fine, their true taste is missed. When purchasing mushrooms, buy brown buttons called cremini as shown in the photo. They are baby portabellos with more flavour and less juice than white button mushrooms.
2 tbsp (25 mL) butter or half vegetable oil
1 medium onion, coarsely chopped
2 cloves garlic, minced or mashed
1 medium potato, peeled or unpeeled, coarsely chopped
3/4 pound (375 g) brown button, Portobello or shitake (stems removed) mushrooms or any combination
3 cups (750 mL) water or chicken stock
1/2 cup (125 mL) dry white wine or dry sherry or water or stock
1 tsp (5 mL) fresh or ½ dried thyme leaves
1/2 cup (125 mL) light or heavy cream
2 tsp (10 mL) lemon juice or to taste
Salt and pepper to taste;
Garnish: 1 tbsp (15 mL) finely chopped fresh mint, parsley or chives
- In saucepan, melt the butter with or without oil over medium-low heat; add the onion to sweat without browning about 3 minutes (sweating onions brings out the oils and flavour); add garlic during the last minute of cooking. Add potato and mushrooms and cook about 4 minutes to release juices, stirring several times. Add stock and wine or sherry if using. Cook gently about 12 -14 minutes.
- Puree the soup with hand-held blender or food processor just until mushrooms are in small bits and not pureed to give soup texture and flavour. Return soup to saucepan. Add cream if desired. Season to taste with lemon juice, salt and pepper. If soup is too thick add a little more liquid for the desired consistency.
- Serve soup in heated bowls. Garnish with chopped mint, parsley or chives.
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Photo: copyright Gay Cook 2012