Mushroom and Epazote Soup Recipe

Origin: Mexico Period: Modern

Ingredients

8 tbsp unsalted butter
1 large onion, chopped
1 leek, washed and thinly sliced
2 medium celery stalks, thinly sliced
3 garlic cloves, thinly sliced
400g oyster mushrooms, thinly sliced
1 tsp salt
½ tsp freshly-ground black pepper
120ml dry white wine
1.8l vegetable stock
2 sprigs fresh epazote
240ml milk
120ml sour cream
juice of 1 lime

Mushroom and Epazote Soup Preparation:

Method:

Melt the butter in a large saucepan over medium heat. Add the onions and sauté until a deep golden colour. Stir-in the leeks, celery, garlic and mushrooms and season with salt and pepper. Cook for about 15 minutes, until the mushrooms are golden brown. Add the wine and bring the mixture to a boil. Simmer until the liquid has evaporated then add the vegetable stock and epazote. Bring to the boil then reduce to a simmer and cook for 12 minutes. Allow to cool then transfer to a food processor and purée until smooth.

Return the liquid to the saucepan and add the milk and sour cream. Warm over low heat until thoroughly heated through (do not allow to boil).

Transfer to serving bowls and garnish with lime juice. Serve immediately.

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