Mushroom Soup with Chives

By ahree

Ingredients

• 2 1/2 pounds fresh mushrooms (caps & stems)
• (I used porcini, shitake, button and portobello, but you could use a nice combination of almost anything.)
• 5 tablespoons olive oil (but really, who measures olive oil?)
• 2 garlic gloves, crushed
• 3 large shallots, finely chopped
• 2 tablespoons finely chopped parsley leaves
• 1 quart vegetable broth (water will do, but it won’t be as tasty)
• 1 cup firmly packed pureed cooked white potato
• Salt to taste
• Freshly ground black pepper to taste

Details

Adapted from jcarrot.org

Preparation

Step 1

1. Rinse mushrooms quickly and drain immediately. Dry and finely chop in food processor, leaving a couple of mushrooms sliced. With hot oil in large sautee pan, sautee the mushrooms, in batches a single layer deep. When all the mushrooms are cooked, including the sliced ones, return them to the pan, add garlic and shallots and satuee for two minutes longer.

2. In a separate pot, bring the broth to a simmer, Add the pureed potato and stir. Add the mushrooms and slices and any juices to the broth; add the parsley and season with salt and pepper. Allow to steep for a few minutes and serve!