Yukon Gold and Mushroom Soup
This recipe makes 6 servings
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 |
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 saut? to intensify their flavour and add texture to every spoonful. Shiitake caps are the most woodsy mushrooms available in produce sections.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 2 tender celery stalks, chopped
- 4 cups diced peeled Yukon Gold potatoes, (about 4 large)
- 3 cups chicken stock
- 2 small bay leaves
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup whipping cream
- 2 tbsp butter
- 4 cups diced mushrooms, (about 12 oz/375 g)
- 1 tbsp 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, pur?potato mixture; pour into clean saucepan. Stir in cream; reheat until steaming.
Meanwhile, in large skillet, heat butter over medium-high heat. Add mushrooms; saut?stirring, until no liquid remains, about 8 minutes. Stir into soup; sprinkle with parsley.
Additional information :
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
- Keywords : Soup; Vegetarian; Main Course; Potatoes; Boil; Mushrooms; Cream; Chicken broth;
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