Chunky Organic Mushroom Soup
Specially prepared by Bonnie White
Makes 4 servings
Use organic shitake, oyster and crimini mushrooms together or just shitake and oyster alone, to make this chunky mushroom soup that is both satisfying as well as healthy!
5 cups of chicken or vegetable stock
1 medium size potato, peeled and cubed
2 tbsp of vegetable oil
2 medium size onions, or 1 very large sweet onion – finely chopped
2 cloves of garlic, minced
2 carrots finely chopped
6 to 8 cups of trimmed and sliced mushrooms – use half shitake and half oyster, or 1/3 shitake, 1/3 oyster and 1/3 crimini mushrooms – the amount of the mushrooms will vary as to how thick you want your soup
¼ tsp of paprika
¼ tsp of pepper
½ tsp of dried thyme
2 tbsp sherry or white wine
Combine the cubed potato and 1 ½ cups of stock in a small pan. Cook over medium heat for 10 minutes. When slightly cool, pour mixture into blender and puree until smooth. Set aside as this will be used later to thicken the soup.
In a large pot or heavy sauce pan, heat oil over medium heat then add onions, garlic and carrots and cook for 5 minutes or until all are softened. Stir occasionally so that the vegetables do not stick and burn.
Stir in mushrooms, paprika, pepper and thyme; continue to cook over medium heat, stirring often to prevent mushrooms from burning or sticking to the pot, for about 20 minutes, or until the mushrooms start to turn golden and no liquid from the mushrooms remain.
Stir in the potato puree and remaining stock and bring it to a boil. Quickly reduce the heat and simmer for about 5 minutes.
Stir in sherry or white wine and simmer for another 2 minutes