City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Mushroom Soup with Olive Oil
Nov/Dec 2010

3 T. butter

1/4 onion, diced

1/4 leek, white only, diced

1 lb. button mushrooms, sliced

1/4 small potato, peeled and diced

1-1/2 c. chicken or vegetable stock

1-1/2 c. heavy cream

salt and pepper to taste

extra virgin olive oil

Melt the butter in a large sauté pan, then add the onion, leek and mushrooms. Cover and cook slowly for 20 minutes.

Meanwhile, combine the potato, chicken stock and cream in a saucepan, bring to a boil and simmer until the potato is cooked. Add the potato mixture to the mushroom mixture and simmer for 10 minutes.

Transfer the soup to a blender and process to a smooth purée, then pass through a fine sieve. Add salt and pepper to taste and serve in demi-tasse (espresso) cups drizzled with olive oil. Pass around or serve at the table as a pre-meal appe-teaser.

Soups And Stocks