Wednesday, 27 August 2008

Celery & Mushroom Soup

A fairly quick creamy soup combining two popular flavours.

4 to 6 servings
30 minutes prep time

Celery and Mushroom Soup
1 small or 1/2 large bunch of celery
500 grams (1 pound) button mushrooms
4 tablespoons butter
1 teaspoon savory
salt & pepper
4 cups (1 litre, 1 quart) chicken stock
2-3 tablespoons sherry
1 cup cream
2 tablespoons arrowroot or cornstarch

Wash and trim the celery, and cut it in pieces. Clean the mushrooms and cut two-thirds of them into quarters. Cut the remaining third into slices.

Sauté the celery in a large skillet with 1 tablespoon of the butter. When quite soft, put it into a blender with half the chicken stock, and purée. Put the purée into a soup pot.

Sauté the quartered mushrooms in two tablespoons of the butter until tender and lightly browned. Season them with the savory, and some pepper. Purée them with the remaining chicken stock, and add them to the soup pot. Season with salt, according to the saltiness of the chicken stock. Add the sherry and cream with the starch well mixed into it, and heat through. Don't let it boil, but heat it long enough to thicken slightly.

Meanwhile, sauté the remaining mushrooms in the last of the butter. Sprinkle them over the soup as it is served.


Cuyler Jones said...

what a lovely soup, and such a lovely blog! thanks for taking the time to share it with the rest of us who are hungry. :)

Antiquerain said...

Made a version tonight with the bits and bobs of my my week's need-to-use vegetables. So I used two baby bok choy, carrots and a bit of onion. So mine had more chunky veg. I liked the recipe because it helped me scheme good soup making basics.

Ferdzy said...

Sounds like a good soup, Antiquerain. Glad to have been of use.