Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tsp. olive oil

  3. 1 lb. mushrooms sliced (about 4 cups -- I like a mixed variety)

  4. 2 cup chooped onion

  5. 2 medium potatoes unpeeled, cut into (1/4 to 1/2)

  6. 1/2 cup burgandy wine

  7. 1 1/2 cup vegetable broth

  8. 1/2 teaspoon ground nutmeg

  9. 1 1/2 cup evaporated skim milk

  10. Salt and pepepr to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in large saucepan over medium heat. Add mushrooms and onion. Cook,stirring frequently, 8minutes or until tender. Add potatoes, wine, broth and nutmeg. Bring to aboil and then reduce heat tomedium low, cover and simmer 15 minutes. Working in several batches, spoonsoup into a blendercontainer -- be careful, it's hot, so go slowly with this. Blend untilsmooth. Return pureed soup tosaucepan and stir in milk. Add salt to taste. Heat through but do not boil.

  2. Spoon soup into individualserving bowls and top each serving with a generous sprinkling of freshlyground peppe


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