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1995-09-27
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From: ehunt@bsc835.bsc.edu (Eric Hunt)
Newsgroups: rec.food.recipes
Subject: Creamless Mushroom Soup
Date: 24 Dec 1994 00:23:10 -0500
Organization: Express Access Online Communications, Greenbelt, MD USA
Message-ID: <199412191506.AA26475@UUCP-GW.CC.UH.EDU>
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Creamless Mushroom Soup
Categories: Soups, Main dish
Yield: 6 servings
2 tb Butter
1 c Peeled and sliced carrots
1 c Sliced onions
1 c Sliced leeks, washed, white
-and light green parts only
1/2 c Sliced celery
1 ts Fresh thyme leaves
2 lb Cleaned and sliced white or
-wild mushrooms
6 c Chicken stock
1 1/2 ts Kosher salt, or to taste
Pepper, to taste
1/8 ts Minced chives
3 tb Olive oil
Melt the butter over medium heat in a large soup pot. Add the carrots,
onions, leeks, and celery, and cook until tender but not browned,
about 10 minutes.
Stir in the thyme and mushrooms and cook for 5 minutes, until the
mushrooms have softened. Add the chicken stock, salt and pepper, and
simmer, covered, for 30 minutes.
Puree the soup in a food processor or blender in as many batches as
necessary. Adjust seasoning to taste. Serve in warm bowls with a
sprinkling of chives and a drizzle of olive oil, if desired.
From The Union Square Cafe Cookbook by Danny Meyer and Michael Romano.
Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.