RECIPE: Mushroom Vichyssoise

I’ve been playing around with this “rich man’s potato soup” a couple of weekends in a row, and I absolutely HAD to share this one with you.  Again, very light on the cow product, so it’s super-friendly to those who have issues with milk and cream. Normally, this type of soup is put through a sieve or cheese cloth  in the final stage and then chilled, but we’re not that patient.

Mushroom Vichyssoise

Prep time: 20 minutes (depending on how fast you chop)
Cook time: 45 to 60 minutes (depending on how small you chop stuff)

Serves: 4 to 6

Special items:  If you have a hand-blender, I highly recommend using it for the recipe.  It beats the heck out of trying to scoop hot slop into a blender or food processor.

Ingredients

  • 1/2 cup of butter (1 stick)
  • 1 medium onion, chopped
  • 1-2 medium leeks, chopped and washed
  • 8 to 12 ounces of baby bella mushrooms, chopped
  • 3-4 tablespoons minced garlic
  • 6-8 red potatoes, chopped
  • 1 quart organic, free-range chicken stock
  • a little fresh spring water to top it up if necessary
  • salt
  • 1/2 cup to 1-1/2 cup unsweetened almond milk
  • white pepper
  • Red Dot Louisiana Hot Sauce
  • parsley to garnish
  • Optional: skim or part-skim ricotta for a little extra creaminess

Directions

In a large pot, melt the butter over medium to medium-low heat.  Add the onions and leeks with a sprinkle of salt and let them sweat for just a couple of minutes, then add the mushrooms.  Cook over medium heat until the mushrooms are cooked through and have started to brown just a bit.  Add the garlic, stir and cook for two or three more minutes until the garlic scent is clear.  Add the potatoes, stir and fold the potatoes and the sauteed food together.  Pour in the chicken stock and, if needed, add a little water so that the potatoes and other ingredients can move about just a bit.  Let this come to a boil, then turn the heat down to medium-high and cook until the potatoes are fork-tender.

Turn the heat down to a simmer, add a half a cup of almond milk (or to desired flavor – remember, more for thinner soup, less for thicker).  Let this return to a simmer for two or three minutes, then remove from heat.  (This would be the traditional first phase of the cooling down.)  With a hand-mixer and without straining any liquid, work the soup down to a puree.  Add a little extra almond milk to even out the texture if needed, and season to taste with white pepper.

This is where the adventurous might want to put about six good shots of Red Dot in there, and then top each bowl with a little chopped parsley.

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… mmmmm… so good…

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