Yukon Gold and Mushroom Soup
Obermeier's mushroom soup is smooth, with its creaminess coming more from potatoes than from the splash of cream, and has a late, liberal addition of mushrooms that have been sautéed to intensify their flavour and add texture to every spoonful. Shiitake caps are the most woodsy mushrooms available in produce sections.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 254 |
| pro | 6 g |
| total fat | 16 g |
| sat. fat | 7 g |
| carb | 23 g |
| fibre | 3 g |
| chol | 36 mg |
| sodium | 548 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 10% |
| vit A | 11% |
| vit C | 17% |
| folate | 11% |
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2 tbsp (25 mL) vegetable oil
1 small onion, chopped
2 stalks tender celery, chopped
4 cups (1 L) diced peeled Yukon Gold potatoes (about 4 large)
3 cups (750 mL) chicken stock
2 small bay leaves
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) whipping cream
2 tbsp (25 mL) butter
4 cups (1 L) diced mushrooms (about 12 oz/375 g)
1 tbsp (15 mL) chopped fresh parsley
Preparation:
In saucepan, heat oil over medium-low heat. Add onion, celery and potatoes; cook, stirring, until slightly softened but not coloured, about 5 minutes.
Stir in stock, bay leaves, nutmeg, salt and pepper. Bring to boil; reduce heat, cover and simmer until potatoes are softened, about 20 minutes. Discard bay leaves. In food mill, blender or food processor, purée potato mixture; pour into clean saucepan. Stir in cream; reheat until steaming.
Meanwhile, in large skillet, heat butter over medium-high heat. Add mushrooms; sauté, stirring, until no liquid remains, about 8 minutes. Stir into soup; sprinkle with parsley.
Additional Information
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Tip: The pale yellowish green stalks at the centre of a bunch of celery are the most tender - they're perfect for this soup.
Source
Canadian Living Magazine: October 2002
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