Austin American-Statesman - - RECIPE - — From “Leon Happy Soups” by Re­becca Seal and John Vin­cent (Con­ran Oc­to­pus, $19.99)

An earthy, creamy soup, that’s quick, easy, and yet quite posh. You also can gar­nish this soup with chives, truf­fle oil or even a lit­tle fresh truf­fle. Go retro and add a splash of sherry or even brandy along with the cream, and a bit of freshly grated nut­meg.

1 ta­ble­spoon olive oil 1 pat of but­ter 1 onion, finely chopped 2 cloves of gar­lic, sliced 1 tea­spoon thyme leaves 6 sprigs of fresh flatleaf pars­ley, leaves picked and finely chopped, stems set aside and coarsely chopped 5 cups mixed

mush­rooms, sliced Gen­er­ous 2 cups hot chicken or veg­etable broth 4 ta­ble­spoons light

cream Zest of 1/2 lemon Salt and freshly ground

black pep­per

To serve: But­tered toast Ex­tra-vir­gin olive oil

Place a large pan over medium heat and add the oil and but­ter. When melted to­gether add the onion and a pinch of salt and cook gen­tly for about 8 min­utes, stir­ring and with­out col­or­ing the onion. Next, add the gar­lic and cook for 1 minute, then add the thyme, pars­ley stems and mush­rooms and cook un­til browned (don’t worry if the

onion browns a lit­tle at this point too). Once nicely golden, re­move a cou­ple of ta­ble­spoons of mush­rooms and set aside for the gar­nish; keep warm.

Add the broth to the pan along with a good grind­ing of black pep­per. Bring up to a sim­mer, then cover and let cook for 10 to 15 min­utes.

To serve, re­move from the heat, add the cream and lemon zest, then

blend un­til smooth. Taste and add more sea­son­ing if nec­es­sary — how much salt you need will de­pend on your broth.

Serve with hot but­tered toast, some­thing tangy and crunchy like sour­dough. Gar­nish with the re­served mush­rooms, a driz­zle of ex­tra-vir­gin olive oil, and the chopped fresh pars­ley. Serves 2.

You can gar­nish this mush­room soup with chives or truf­fle oil to add even more fla­vor.

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