Wild Mushroom Soup
mushroom soup and variety of raw mushrooms on wooden table. oyster and other fresh mushrooms
Recipe courtesy of Karen Hursh Graber
Makes 8 servings
1 T. butter
1 T. mild olive oil (not extra virgin)
1 medium onion, finely chopped
2 large cloves garlic, minced
2 lbs. assorted wild mushrooms, roughly chopped
2 chipotles in adobo, seeded and chopped, plus extra adobo sauce if desired
2 qts. chicken broth (or vegetable broth for vegetarian option)
2 sprigs epazote
2 c. diced, cooked calabaza or butternut squash (optional)
Salt to taste
Fresh parsley for garnish
Heat the butter and olive oil in a stockpot. Add the onion and cook until transparent. Add the garlic and cook another minute. Add the mushrooms and cook until they have rendered their juices and begun to turn golden brown. Add the chipotle, broth, and epazote. Bring to a boil, lower heat and simmer for 10-15 minutes. Add the squash if using, and heat through. Add salt to taste.
Serve in bowls, garnished with fresh parsley.