Mushroom and epazote soup

6 servings

Ingredients

Quantity Ingredient
8 tablespoons Unsalted butter -; (1 stick)
1 large Onion; chopped
1 Leek; white and light green parts only, washed, sliced thin
2 mediums Celery ribs; washed, sliced thin
3 Garlic cloves; sliced thin
1 pounds Oyster mushrooms; clean, chop fine
1½ teaspoon Salt
1 teaspoon Freshly-ground black pepper
½ cup Dry white wine
2 quarts Vegetable Stock; see * Note
(or 2 quarts of water)
2 Sprigs Fresh epazote; (2 to 3)
(or 1 tablespoon dried epazote;
Or 2 teaspoons dried oregano;
Plus 2 to 3 sprigs fresh mint)
1½ cup Milk
½ cup Sour cream
=== GARNISH ===
Juice of 1 lime
Crisply fried julienned leeks; optional

Directions

* Note: See the "Vegetable Stock" recipe which is included in this collection.

Melt the butter in a large saucepan or stockpot over medium-high heat.

Saute the onions until limp and deep golden, 12 to 15 minutes. Stir in the leek, celery, garlic and mushrooms, along with the salt and pepper. Cook, stirring frequently, until the mushrooms are golden brown, 15 to 20 minutes. Pour in the wine and bring to a boil. Simmer until all the liquid is evaporated. Then add the Vegetable Stock or water and epazote (or oregano and mint). Bring to a boil, reduce to a simmer and cook about 12 minutes. Transfer to a food processor or blender and puree until smooth. Return to the saucepan and add the milk and sour cream. Warm over medium-low heat, stirring frequently, to thoroughly heat; do not boil.

Ladle into bowls and garnish with fresh lime juice and crisp fried leeks if desired. This recipe yields 6 to 8 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6151 broadcast 08-30-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-31-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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