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Festive Mushroom Soup

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CATEGORY CUISINE TAG YIELD
Meats, Dairy 6 Servings

INGREDIENTS

3 lb White mushrooms; stems trimmed
3 tb Olive oil
3 tb Unsalted butter
1 1/2 c Coarsely chopped onion
1 c Coarsely chopped celery; with leaves
2 tb Minced garlic
3/4 ts Dried thyme
1/4 ts Ground nutmeg
6 c Defatted chicken broth
3/4 c Heavy cream
3 tb Snipped fresh chives for garnish
Salt and pepper to taste

INSTRUCTIONS

Wipe the mushroom caps clean with a damp paper towel. Slice the mushrooms
and set them aside.
Heat the oil and butter in a large heavy pot over low heat. Add the onion
and celery; cook until wilted, stirring occasionally, 10-12 minutes. Add
the garlic and cook 2 minutes more.
Add the reserved mushrooms and cook uncovered, stirring frequently, for 15
minutes. Season with the thyme, nutmeg, salt and pepper.
Puree the soup in batches in a food processor until smooth, adding the
cream gradually through the feed tube. Return the soup to the pot and
adjust the seasonings to taste. Before serving, heat the soup through over
very low heat (do not boil). Garnish with the chives and serve piping hot.
Recipe by: Kit Recipe by The Joy of Cooking
Posted to recipelu-digest by Nancy Pallotta <nancee@neo.lrun.com> on Feb
10, 1998

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