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Mushroom Soup


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Mushroom Soup

Creamy mushroom soup without any cream. Very low fat. Substitute vegetable stock for a vegetarian dish.

Mise en place

  • 2-1/2 lb White mushrooms, cleaned and sliced thinly
  • 1/4 c Finely chopped shallots or leeks (white part only)
  • 3 T Olive oil
  • 3 qt Chicken stock (or vegetable stock)
  • 3/4 c Arborio rice
  • 1/2 tsp Dried thyme or herb mixture
  • 1-1/2 tsp Salt
  • 1/2 tsp Black pepper

In a 2 qt covered pot, cook rice in about 4 C stock for about 1 hour, until very soft (overcooked). Puree in a blender until very smooth. If too thick, add enough water to permit blender to work. Set aside. A food processor will not result in the same puree. If you must use a food processor, strain through a seive or food mill.

In a large pot, heat oil over medium heat. Add shallots and cook 2 minutes. Add mushrooms and 1/2 tsp salt. Stir occasionally. Mushrooms will exude liquid. Keep cooking and stirring occasionally until liquid evaporates and mushrooms begin to brown (but not too brown). Add remainder of stock, herbs, remainder of salt, pepper, and rice puree and stir. Bring to a simmer. Adjust seasoning.

Serve with a splash of madeira, sherry, or cognac, and sprinkle with minced parsely, chervil, or chives for color.

Keywords: Soup, Easy, Vegetables

( RG1545 )

He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. --- Henry David Thoreau
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