ENTREE/SOUP Sunfish Grill Mushroom Soup Thanks to the intensity of the cremini and oyster mushrooms, this is a very flavorful soup. For garnish, you can use what they sometimes do at the restaurant, if you wish: 1 tablespoon butter, 1 / 4 cup toasted croutons and a sauteed small whole mushroom per serving. • 2 pounds mixed cremini and oyster mushrooms • 1 / 4 cup extra-virgin olive oil • 1 medium onion, diced • 3 ribs celery, diced • 4 cups good chicken stock* plus more as needed • 1 large Idaho potato, peeled and diced • 1 / 2 cup heavy cream • Salt and fresh-ground black pepper, to taste Carefully clean the cremini mushrooms, trimming away just the dirty ends of the stems. Separate the oyster stems, cutting off any large ends and carefully brushing away any dirt. Rough-chop all the mushrooms; set aside. In a large soup pot (at least 5 quarts), heat the oil over medium heat. Add the onions and celery and cook, stirring occasionally, about 3 minutes or until the vegetables are very soft and fragrant but not brown. Add the mushrooms (the pot will be full, but the mushrooms will reduce as they cook). Cook about 8 minutes, stirring occasionally. Add 4 cups chicken stock and the diced potatoes; bring to a boil. Reduce the heat, partially cover, and simmer gently 45 minutes, stirring occasionally. Remove from the heat and let cool about 20 minutes. Strain the solids from the remaining stock, reserving the stock in a large, clean pot. In a food processor fitted with the metal blade or a good blender, puree the solids (in batches, if necessary) until smooth. Stir the pureed mixture back into the reserved stock. (The restaurant reserves some of the stock before they stir in the puree so they can use it to arrive at the consistency they desire. We needed all the stock plus an additional 1 / 3 cup chicken stock to arrive at the light but creamy consistency we wanted. The amount of liquid the mushrooms and potatoes absorb during cooking will vary with each batch you make. Play it by ear and taste). Stir in the heavy cream, salt and pepper. Heat just to a simmer over medium heat just before serving. Makes about 9 cups. Per (1-cup) serving: 161 calories, 66 percent calories from fat, 12 grams total fat, 4 grams saturated fat, 21 milligrams cholesterol, 10 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 8 grams net carbs, 6 grams protein, 84 milligrams sodium. * For stock, we used 1 1 / 2 tablespoons Better Than Bouillon Chicken Base and 4 cups hot water. You can also find shelf-stable cartons of chicken stock in the soup aisle of supermarkets.
Sarah Dussault / Sun Sentinel
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