Creamy Mushroom Soup
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Mushroom stems||3 Cup (48 tbs), chopped|
|Hot water/Stock||1 Cup (16 tbs)|
|Potatoes||4 Cup (64 tbs), diced small (3 Medium Sized)|
|Hot stock||5 Cup (80 tbs)|
|Sliced mushroom caps||4 Cup (64 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs) (Or More)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Milk powder||1 1⁄2 Cup (24 tbs) (2 Cups Instant)|
Melt three tablespoons of the butter and 2 tablespoons of the oil in a large soup pot. Saute the onions and mushroom stems for about 15 minutes, until the onions are transparent and begin to brown. Stir in the 1 cup of stock and simmer for 10 minutes. Put the mixture into a blender and buzz until it's completely smooth. Set the puree aside.
Melt 2 tablespoons of butter and the remaining tablespoon of oil in the same soup pot. Add the potatoes and saute them over low heat, stirring for about 7 minutes until they become translucent. Stir in the mushroom-onion puree and five cups of stock. Bring the mixture to a boil, lower the heat, cover, and simmer for 15 minutes, stirring occasionally until the mushrooms are tender.
In a small frying pan saute the sliced mushroom caps in the remaining 2 tablespoons of butter until they are soft.
Stir the salt and paprika into the soup pot along with the sauteed cap slices, and the wine.
Simmer the soup while you mix the milk powder with a small amount of water to make a paste. Add this to the soup and simmer a few more minutes while you check the seasoning. Now it's ready to serve.