Mushroom
Soup
(serves
4 as an appetizer)
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Clean, slice, and saute over medium heat
in olive oil: |
| 12 - 16 |
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fresh mushrooms |
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When the mushrooms have softened, but
before they brown, add: |
| 1 |
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leek, sliced |
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and cook another 5 - 10 minutes.
Add: |
| 2 |
c |
water |
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and simmer for 30 minutes. |
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Transfer everything to a blender and process
until very smooth, adding: |
| 2 |
T |
sherry |
| 1 |
pinch |
cayenne |
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salt and white pepper, to taste |
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Keep warm in a thick-bottomed pot over
low heat until ready to serve. Garnish small bowls of soup with a
little swirl of sour cream, a sauteed slice of mushroom,
a toasted slice of almond, and/or a sprig of parsley or cilantro. |
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Notes &
Variations:
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This simple recipe yields a thick, rich soup
that is best served in small bowls or demitasse cups, as an elegant appetizer
to a fancy meal.
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Ordinary white mushrooms are perfectly adequate
in this, but adding fresh shitakes or porcini (if dried, add them after
the water), will give a more sophisticated flavor.
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There are a million substitutions and variations:
some butter with (or instead of) the olive oil, a small onion for the leek,
white wine instead of the sherry, a mild stock instead of the water; a
hint of sage or summer savory, or a pinch of nutmeg. Cream is not
necessary to make this soup taste rich, but it can certainly be added.
Experiment!
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Stir a teaspoon of milk into a couple of tablespoons
of sour cream to make it liquid enough to do a swirled garnish instead
of a dollop.
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