Le Pe­tit Cafe’s mush­room soup

50 min­utes. Serves 6 to 8

Los Angeles Times - - FOOD & DINING -

1 ta­ble­spoon but­ter

1 ta­ble­spoon oil

1 small onion, chopped 1 pound white but­ton

mush­rooms, sliced 1⁄ cup dry sherry or

4 white wine 1 quart veg­etable broth or wa­ter, more if de­sired 3⁄ 4 pound rus­set potato (about 1), peeled and chopped 1⁄ 2 cup heavy cream

Salt and white pep­per

1. In a large, wide, heavy­bot­tomed saucepan heated over medium-high heat un­til hot, add the but­ter and oil. Stir in the onion and cook un­til soft­ened and just be­gin­ning to color, 5 to 6 min­utes, stir­ring con­stantly. Add the mush­rooms and con­tinue to cook un­til the mush­rooms are soft­ened and just be­gin­ning to color, 8 to 10 min­utes, stir­ring fre­quently.

2. Stir in the wine, scrap­ing any fla­vor­ing from the bot­tom of the pan. Add the veg­etable broth and pota­toes, cover loosely and sim­mer un­til the pota­toes are ten­der, about 15 min­utes. If the liq­uid re­duces too quickly, add a lit­tle more broth or wa­ter and con­tinue cooking.

3. Blend the soup, then bring back to a gen­tle sim­mer. Stir in the cream and sea­son with 3⁄ tea­spoon

4 salt and 1⁄ tea­spoon pep

4 per, or to taste.

Bob Chamberlin Los An­ge­les Times

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