Source: Recipes for a Small Planet
Date tried: June 4, 2014
Yield: 3 quarts
Time needed: 1 hour
Keep your timer handy for this one. There are several steps that take a few minutes each. Basic prep: chop or slice all vegetables; sauté and purée mushroom stems; sauté potatoes; then put potatoes, mushrooms & stock together to complete cooking. Milk & parsley are added just before serving. It takes attention, but it is a delicious soup and also keeps well, justifying the large quantity.
Creamy Mushroom Soup
1 1/2 cups onions
3 cups chopped mushroom stems
7 Tbsp. butter
3 Tbsp. oil
1 cup hot water or stock
3 medium potatoes, diced (about 4 cups)
5 cups hot stock
2 tsp. salt
1/4 tsp. paprika
4 cups sliced mushroom caps
1/4 cup or more chopped parsley
1 1/2 cups dry milk powder or 2 cups instant dry milk.
Melt 3 Tbsp. butter and 2 Tbsp. oil in a large soup pot.
Sauté the onions and mushroom stems for about 15 minutes, until very soft.
Stir in one cup of hot water or stock.
Simmer for 10 minutes.
Put this mixture in a blender and purée.
Add 2 Tbsp. butter and 1 Tbsp. oil to the soup pot.
Add the potatoes.
Sauté over low heat for about 7 minutes.
Add the mushroom purée and the 5 cups of stock.
Bring to a boil, then lower heat, cover and simmer, stirring occasionally for 15 minutes or until potatoes are tender.
Meanwhile melt the last 2 Tbsp. of butter in a small frying pan.
Sauté the sliced mushroom caps until soft.
Add salt, paprika, mushroom caps and wine to the soup.
Mix milk powder with a small amount of water to make a paste.
Add milk paste to soup.
Serve garnished with chopped parsley.