Source: Food Combining for Health
Date tried: Jan. 7, 2015
Yield: 4 servings
Time needed: 30 minutes or less
This is my very favourite recipe for mushroom soup. It is simply exquisite.
2 Tbsp. butter
1 small onion, chopped
1 medium carrot, sliced
1 celery stalk, sliced
4 cups large mushrooms, sliced. (Portobellos are good)
1 heaping tsp. yeast extract (aka Marmite)
2 1/2 cups water
freshly grated nutmeg
freshly ground black pepper
4 Tbsp. heavy cream
1 Tbsp. dry sherry (optional)
Melt butter in a large saucepan.
Add the chopped onion and cook gently until golden brown.
Add the sliced carrots, celery and mushrooms to the onion.
Add the yeast extract and water and bring to a boil.
Turn heat down to simmer, cover the pan, and allow to simmer for about 15 minutes or until the vegetables are just tender.
Pour the mixture into a blender and blend for 30 seconds until smooth; return to pan.
Reheat and add a miserly pinch of grated nutmeg*.
Season to taste.
Just before serving stir in the cream and the sherry.
* Nutmeg gives a subtle flavour that makes the mushroom flavour sing out.