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Mushroom Soup
A fragrant and light mushroom soup made with vegetable broth, finished with garlic and fresh herbs at the very end of cooking to keep the broth crystal clear.
Ingredients
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COMPONENT to taste
- to taste
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Method
Cut the onion and carrot into ½-inch dice, and the potato slightly larger into ¾-inch cubes—potatoes break down faster. Mince the garlic and herbs separately and keep them aside.
In a heavy-bottomed pot, heat the oil and sauté the onion and carrot for about 3 minutes over medium heat until soft and just starting to turn translucent. Season with salt and pepper.
Add the mushrooms and potato, pour in enough water to cover the vegetables by about 1 to 1¼ inches, add a bay leaf and a few allspice berries. Bring to a boil, skim off any foam with a skimmer, reduce the heat, and simmer for 12 to 15 minutes until the potato is tender.
Stir in the garlic and herbs, and let it simmer for exactly 2 minutes after it returns to a boil. Ladle into warmed bowls and finish with a sprinkle of fresh herbs.
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