Add to Favourites
My Favourites
Email this recipe
Print this recipe
Cream of Sparassis Soup II
recipe image
Created by AndrewM, Friday, 12 September 2014

Description

The next step up from a basic cream soup.

Ingredients
  • 4 T. butter
  • 1 large yellow onion, chopped
  • 1 stalk celery, chopped fine
  • 1 lb. Cauliflower (Sparassis Crispa) Mushroom, cleaned and chopped
  • 2 large cloves garlic, minced
  • 1/4 C. flour
  • 1 bay leaf
  • 1/2 t. marjoram
  • 1/4 t. ground allspice
  • 1 T. salt & 1/2 t. white pepper or to taste
  • 1 T. chicken base
  • 6 C. water
  • 1/4 C. dry vermouth
  • 1.5 lb. yellow potato, chopped 1/2"
  • 2 C. half and half
Methods/steps
  1. Saute the onion and celery with the butter over medium in a large pot until tender, ~5 minutes, without browning.
  2. Add the Sparassis, some salt, and cook another 5 minutes, stirring frequently.
  3. Add the garlic and cook 2 more minutes.
  4. Evenly sprinkle the flour over everything and stir in.
  5. Add spices, chicken base, water and vermouth. Bring to a simmer, cover, and cook 10 minutes, stirring a few times.
  6. Add the potatoes and cook another 10 minutes or until they\'re just tender.
  7. Add the half and half, bring back to a simmer, adjust seasonings, cover, and cook another 5 minutes.
  8. Use a stick blender to make cream soup, or leave as is for a chowder.
Additional Tips

This soup is better reheated the next day. Almost any firm mild mushroom will work.

Reviews
Copyright © 2017 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design