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Creamy Wild Mushroom Soup
 

2 cups sliced mushrooms (a mixture works nicely)  ½ cup heavy cream  4 cups vegetable stock  2 stalks celery, finely diced 1 small onion, diced  2 t ground sage  ¼ t black pepper  Pinch of salt  2 T dark soy sauce  1 T butter  1 T olive oil  In large saucepan, melt butter and add oil, heat. Add onion and celery sauté until soft, add mushrooms, salt and pepper. Turn down heat and cover, allowing the moisture to escape from this mixture, for about 15 minutes. Add the vegetable stock, soy sauce and sage. Simmer 5 minutes, test seasoning, and add salt, pepper and/or sage as needed. Pour half into a blender or food processor, process in two batches until desired consistency (completely smooth or with little chunks). Place back in the pot and add cream and heat through, but do not allow to boil. Check seasoning once more, since adding the cream may have changed the flavor. Serve with a little drizzle of cream in a spiral. Serves 4.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.