| Deliciosa Mushroom Soup |
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1/8 cup olive oil 3 cloves garlic, minced 1 shallot, minced 1 medium onion, diced 3 stalks celery, diced 2 carrots, peeled and diced ½ sweet potato (yam), peeled, parboiled and diced 2 Tablespoons butter 1 pound deliciosa mushrooms, diced 2 Tablespoons dry vermouth 2 Tablespoons flour 4 cups chicken stock 3 Tablespoons chopped parsley salt and pepper to taste ¼ teaspoon freshly ground nutmeg |
Heat olive oil in a large soup pot on medium high. I like cast iron. Add minced garlic and shallot and stir until nicely browned. Add onion and saute until translucent. Add celery and carrots and saute for about 3 minutes. Add butter and stir to melt into vegetable mixture. Next add diced mushrooms and stir. Add dry vermouth and cook and stir for an additional few minutes. Add the 2 Tablespoons flour and stir to incorporate evenly. Continue to cook for about a minute. Add 4 cups chicken stock and bring this mixture to a low boil. Turn heat down to simmer and cook, stirring constantly, until all vegetables are tender and soup begins to thicken, about 8 minutes. Add parsley, salt, pepper and nutmeg. Serves 4. |
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