Tuesday, April 13, 2010

Creamy Soup of Field Mushrooms

I love me some Curtis Stone. He has been showing up on Biggest Loser now and again so I decided to pick up one of his cookbooks at the library. This recipe isn't healthy (hey there butter and cream) but it.is.so.good. The serving is a hearty bowl and served with a salad makes a perfect dinner. I made a few changes to the recipe because we like chunky soup. But, if prefer it to be smooth, blend the entire pot.

Side Note: Remember when we talked about this recipe? Don't be a dumb dumb when you blend HOT soup. Be careful, go slow, do it in batches if you need to and put a dishcloth on the top so you don't burn your hand. That was my PSA for the day.

Creamy Soup of Field Mushrooms
Serves 4

Ingredients:
2 shallots, finely sliced
1 leek, white portion only, finely sliced
3 tbsp butter
1 2/3 lb portobello mushrooms
4 cups chicken stock
3 1/2 oz potato
2 cups heavy cream
1 3/4 cup milk

Directions:

Melt the butter in a large soup pot, add the shallots and leek and let sweat for 2 minutes. Add the portobello mushrooms and cook for a further 10 minutes until most of the moisture has evaporated.

Place the chicken stock and potato slices in a separate saucepan and leave to simmer until the potato is soft. Pour the stock and potato into the mushrooms and bring to a rapid boil. Add the cream and milk and bring the soup to a gentle simmer for 10 minutes. Don't allow it to boil.

Transfer half the mixture to a blender and process until smooth. Return to soup pot and reheat gently, if needed. ENJOY!

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