Chunky Mushroom Soup
By Lisa Starr
Ingredients:
2 tablespoons canola oil
2 teaspoons butter (omit for parve)
1 onion, chopped
2 leeks, sliced (see notes)
1 teaspoon crushed garlic
1 basket brown mushrooms, chopped
2 tablespoons flour
2 ½ cups parve chicken stock
1 cup milk/soya milk
1 tablespoon soya sauce
Salt and coarse black pepper
2 tablespoons Kiddush wine *(sweet wine)
Thyme sprigs to garnish
* Kiddush wine is a kosher substitute for sherry in cooking and I recommend you have a bottle available always. Kiddush wine/sherry goes especially well with soya sauce.
1: Heat oil and butter in a pot and saute the onion, leeks and garlic.
2: Add the mushrooms and toss till softened then stir in the flour and toss till flour is absorbed.
3: Add the stock and milk and stir till thickened then add the soya sauce and seasoning and simmer, half-covered, for 8 minutes.
4: If you prefer a smoother soup, then you can remove ⅓ of the soup and process the remainder, before returning the reserved soup to the pot. This is not essential and you can serve without blending at all for a chunky soup.
COOK'S NOTES: Leeks are fabulous in soup but I know they aren't a usual fridge staple. Use just a large onion if you don't have leeks available, but they do elevate the soup with caramelized sweetness, especially if serving unblended.
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