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Mushroom Soup With Epazote

8 tablespoons (1 stick) unsalted butter 

1 large onion, chopped 

1 leek, white and light green parts only, washed and thinly sliced 

2 medium celery ribs, washed and thinly sliced 

3 garlic cloves, thinly sliced 

1 pound favorite mushroom 

1 1/2 teaspoons salt 

1 teaspoon freshly ground black pepper 

1/2 cup dry white wine 

2 quarts Vegetable Stock 

1 tablespoon dried epazote 

 1 1/2 cups milk 

1/2 cup sour cream 

Juice of 1 lime, for garnish 

 Melt the butter in a large saucepan or stockpot over medium-high heat. Saute the onions until limp and deep golden, 12 to 15 minutes. Stir in the leek, celery, garlic and mushrooms, along with the salt and pepper. Cook, stirring frequently, until the mushrooms are golden brown, 15 to 20 minutes. Pour in the wine and bring to a boil. Simmer until all the liquid is evaporated. Then add the vegetable stock or water and epazote (or oregano and mint). Bring to a boil, reduce to a simmer and cook about 12 minutes. Transfer to a food processor or blender and puree until smooth. Return to the saucepan and add the milk and sour cream. Warm over medium-low heat, stirring frequently, to thoroughly heat; do not boil. Ladle into bowls and garnish with fresh lime juice.