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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2002
Ingredients
Method
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.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 548 mg
- Protein 6 g
- Calories 254.0
- Total fat 16 g
- Cholesterol 36 mg
- Saturated fat 7 g
- Total carbohydrate 23 g
%RDI
- Iron 10.0
- Folate 11.0
- Calcium 3.0
- Vitamin A 11.0
- Vitamin C 17.0
