Title: Mushroom And Epazote Soup
Categories: Toohot05
Yield: 6 servings

8 tb Unsalted butter -; (1 stick)
1 lg Onion; chopped
1 Leek; white and light green
-parts only, washed, sliced
-thin
2 md Celery ribs; washed, sliced
-thin
3 Garlic cloves; sliced thin
1 lb Oyster mushrooms; clean,
-chop fine
1 1/2 ts Salt
1 ts Freshly-ground black pepper
1/2 c Dry white wine
2 qt Vegetable Stock; see * Note
(or 2 quarts of water)
2 Sprigs Fresh epazote; (2 to
-3)
(or 1 tablespoon dried
-epazote;
Or 2 teaspoons dried
-oregano;
Plus 2 to 3 sprigs fresh
-mint)
1 1/2 c Milk
1/2 c Sour cream
=== GARNISH ===
Juice of 1 lime
Crisply fried julienned
-leeks; optional

* Note: See the "Vegetable Stock" recipe which is included in this
collection.

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 and crisp fried leeks if
desired. This recipe yields 6 to 8 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6151 broadcast 08-30-1996) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-31-1996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.