Deliciosa Mushroom Soup

1/8 cup olive oil

3 cloves garlic, minced

1 shallot, minced

1 medium onion, diced

3 stalks celery, diced

2 carrots, peeled and diced

½ sweet potato (yam), peeled, parboiled and diced

2 Tablespoons butter

1 pound deliciosa mushrooms, diced

2 Tablespoons dry vermouth

2 Tablespoons flour

4 cups chicken stock

3 Tablespoons chopped parsley

salt and pepper to taste

¼ teaspoon freshly ground nutmeg

Heat olive oil in a large soup pot on medium high. I like cast iron.

Add minced garlic and shallot and stir until nicely browned.

Add onion and saute until translucent.

Add celery and carrots and saute for about 3 minutes.

Add butter and stir to melt into vegetable mixture.

Next add diced mushrooms and stir.

Add dry vermouth and cook and stir for an additional few minutes.

Add the 2 Tablespoons flour and stir to incorporate evenly. Continue to cook for about a minute.

Add 4 cups chicken stock and bring this mixture to a low boil. Turn heat down to simmer and cook, stirring constantly, until all vegetables are tender and soup begins to thicken, about 8 minutes.

Add parsley, salt, pepper and nutmeg.

Serves 4.

About Laurie Anderson

Co-Owner of The Shelburne Inn, Restaurant & Pub.
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