Mushroom and Epazote Soup Recipe

Name: Mushroom and Epazote Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter; 1 large onion, chopped; 1 leek, white and light green parts only, washed and thinly sliced; 2 medium celery ribs, washed and thinly sliced; 3 garlic cloves, thinly sliced; 1 pound oyster mushrooms, cleaned and finely chopped; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/2 cup dry white wine; 2 quarts Vegetable Stock, recipe follows, or water; 1 tablespoon dried epazote or 2 to 3 sprigs fresh epazote (or 2 teaspoons dried oregano plus 2 to 3 sprigs fresh mint); 1 1/2 cups milk; 1/2 cup sour cream; Juice of 1 lime, for garnish; Crisply fried julienned leeks, for garnish (optional); 2 tomatoes; 1 onion, peeled; 1 leek, trimmed and washed; 2 shallots, peeled; 4 garlic cloves, peeled; 2 celery ribs, washed; 1 carrot, trimmed and peeled; 1 gallon water; 1 small bunch parsley; 1 teaspoon dried thyme; 2 bay leaves; 3 whole cloves garlic; 2 tablespoons cracked black pepper; 1 parsnip, trimmed and scrubbed (optional); 2 tablespoons salt, to taste

Servings: persons

8 tablespoons (1 stick) unsalted butter
1 large onion, chopped
1 leek, white and light green parts only, washed and thinly sliced
2 medium celery ribs, washed and thinly sliced
3 garlic cloves, thinly sliced
1 pound oyster mushrooms, cleaned and finely chopped
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 quarts Vegetable Stock, recipe follows, or water
1 tablespoon dried epazote or 2 to 3 sprigs fresh epazote (or 2 teaspoons dried oregano plus 2 to 3 sprigs fresh mint)
1 1/2 cups milk
1/2 cup sour cream
Juice of 1 lime, for garnish
Crisply fried julienned leeks, for garnish (optional)
2 tomatoes
1 onion, peeled
1 leek, trimmed and washed
2 shallots, peeled
4 garlic cloves, peeled
2 celery ribs, washed
1 carrot, trimmed and peeled
1 gallon water
1 small bunch parsley
1 teaspoon dried thyme
2 bay leaves
3 whole cloves garlic
2 tablespoons cracked black pepper
1 parsnip, trimmed and scrubbed (optional)
2 tablespoons salt, to taste
1 fennel bulb (optional)

1
Melt the butter in a large saucepan or stockpot over medium-high heat.
2
Saute the onions until limp and deep golden, 12 to 15 minutes.
3
Stir in the leek, celery, garlic and mushrooms, along with the salt and pepper.
4
Cook, stirring frequently, until the mushrooms are golden brown, 15 to 20 minutes.
5
Pour in the wine and bring to a boil.
6
Simmer until all the liquid is evaporated.
7
Then add the vegetable stock or water and epazote (or oregano and mint).
8
Bring to a boil, reduce to a simmer and cook about 12 minutes.
9
Transfer to a food processor or blender and puree until smooth.
10
Return to the saucepan and add the milk and sour cream.
11
Warm over medium-low heat, stirring frequently, to thoroughly heat; do not boil.
12
Ladle into bowls and garnish with fresh lime juice and crisp fried leeks if desired.
13
Roughly chop all vegetables and place in a large pot.
14
Pour in water to cover and bring to a boil.
15
Reduce heat to a simmer, skim and discard and impurities from the top.
16
Add the spices.
17
Simmer, uncovered for about 2 hours.
18
Strain and store in the refrigerator up to a week or keep frozen.

778

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 8 tablespoons (1 stick) unsalted butter, 1 large onion, chopped, 1 leek, white and light green parts only, washed and thinly sliced, 2 medium celery ribs, washed and thinly sliced, and more.

Yes, Mushroom and Epazote Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Epazote Soup

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