Food for Thought - 03/01/2010
Pureed Mushroom Soup
I am giving you our vegan version of an amazing Anthony Boudain recipe. Feel free to replace the vegetable stock with any other and the olive oil with butter. Either way, this is a delicious, easy to make healthy soup. Enjoy
Makes 4 servings
1/3 cup Olive Oil
1 Small Onion thinly sliced
12 oz. Button Mushrooms
4 Cups Vegetable Stock or Broth
1 Sprig of Flat Leaf Parsley
2 oz. High quality Sherry (really it makes a difference)
In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat and add the onion. Cook until the onions is soft and translucent, then add the mushrooms and the remaining olive oil. Let the mixture sweat for 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the vegetable stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few minutes and either puree(very carefully) in a blender or a cuisinart or my favorite tool.....the hand mixer.
When blended, return the mix to the stove, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well and ENJOY the deliciously grandness of it all!!!!!!