Mushroom and Epazote Soup

Yield:
6 to 8 servings
Level:
Easy
Ingredients
  • 8 tablespoons (1 stick) unsalted butter
  • 1 large onion, chopped
  • 1 leek, white and light green parts only, washed and thinly sliced
  • 2 medium celery ribs, washed and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 pound oyster mushrooms, cleaned and finely chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 quarts Vegetable Stock, recipe follows, or water
  • 1 tablespoon dried epazote or 2 to 3 sprigs fresh epazote (or 2 teaspoons dried oregano plus 2 to 3 sprigs fresh mint)
  • 1 1/2 cups milk
  • 1/2 cup sour cream
  • Juice of 1 lime, for garnish
  • Crisply fried julienned leeks, for garnish (optional)
  • VEGETABLE STOCK
  • 2 tomatoes
  • 1 onion, peeled
  • 1 leek, trimmed and washed
  • 2 shallots, peeled
  • 4 garlic cloves, peeled
  • 2 celery ribs, washed
  • 1 carrot, trimmed and peeled
  • 1 gallon water
  • 1 small bunch parsley
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 whole cloves garlic
  • 2 tablespoons cracked black pepper
  • 1 parsnip, trimmed and scrubbed (optional)
  • 2 tablespoons salt, to taste
  • 1 fennel bulb (optional)
Directions

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.

VEGETABLE STOCK

Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil. Reduce heat to a simmer, skim and discard and impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.

Yield: 2 1/2 quarts


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