| Mushroom Soup | | Print | |
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Mushroom Soup Ingredients: 2 medium onions, peeled and chopped 3 tbsp extra virgin olive oil, 2 pounds fresh mushrooms, butter and extra virgin olive oil, 1 qrt chicken stock, 1/2 cup dry white wine, 1 piece toasted whole grain sprouted sourdough bread (broken into pieces), freshly ground nutmeg, sea salt ,or fish sauce, and pepper to taste. Make sure the mushrooms are fresh! Saute the onions gently in extra virgin cocnut oil or butter until soft. Meanwhile, wash mushrooms ( no need to remove stems) and dry well. Cut into quarters. In a heavy cast-iorn skillet, saute the mushrooms in small batches in a mixture of butter and olive oil. Remove with slotted spoon and drain on paper towels. Add sauteed mushrooms, wine, bread, and chicken stock to onions, bring to a boil and skim. Reduce heat and simmer about 15 minutes. Blend soup with a handheld blender until blended, not pureed. Add nutmeg and season to taste. Ladle into heated soup bowls and serve with cultured cream on top. |
