This
goes under Comfort Food label, for sure. It is so substantial that I serve it with
buttered rye bread as a supper. There is a nice mix of textures in this version
of mushroom soup.
Yes,
it does take some time to prepare because of all that chopping but it can be a
lot faster if you have a small food processor or my favorite, the mini chopper.
Just never put the machine on run or you will end up with a paste. Short pulses
are all one needs.
When
it comes to ingredients you can use pretty much any root vegetable that you
have in your fridge. Here is what I have used and it tasted great.
Ingredients
1
Tbs. oil
1
Tbs. butter
3
shallots or 1/2 onion, finely chopped
2
cups sliced mushrooms
1
tsp. caraway seeds
1
Tbs. Hungarian paprika
3/4
cup carrots, finely chopped
3/4
cup celeriac, finely chopped
3/4
cup celery, finely chopped
2
Russet potatoes, cut into 1/4” cubes
2
Tbs. flour
6
cups chicken or beef stock, heated
1
bay leaf
1
tsp. marjoram
Salt
and pepper to taste
Chopped
parsley for garnish
In
a heavy bottom pan or Dutch oven heat the oil and butter.
When
the foam from butter subsides add shallots and sauté till light gold, about 10
minutes.
Add
carrots, celeriac and celery and sauté until vegetables are soft.
Off
the heat, sprinkle paprika over mushrooms and shallots and stir till mushrooms
are coated with paprika.
Add
potatoes and mix with rest of the vegetables.
Return
to heat and sprinkle flour on top of potatoes, mushrooms and vegetables and keep
stirring until flour is cooked and reached paste consistency. The flour will
form lumps with vegetables.
Pour
in hot stock and mix until al flour lumps are mixed in and soup feels smooth.
Lower
the heat to medium low, bring to simmer and cook for 20 minutes scraping the
bottom of pot with wood or bamboo spatula (my choice) to prevent flour from
burning.
Remove
about 1 cup of mushrooms and vegetables with slotted spoon and set aside.
With
an immersion blender finely chop or liquefy (your call) rest of the solids. Put
back reserved mushrooms and veggies and bring back to simmer.
Add
marjoram and taste for seasoning and adjust if necessary.
Cook
for 5 more minutes.
Serve
in a bowls and garnish with parsley.
Serves
4 - 6
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