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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In 'How to Cook Everything Vegetarian' by Mark Bittman Ingredients:
4 tablespoons butter (or neutral oil, like grapeseed or corn) |
1/4 cup flour |
1 1/2 lbs mushrooms, thickly sliced (shiitake, portobello, cremini, button, or a mixture) |
salt |
fresh ground black pepper |
1/4 cup minced onion |
1/4 cup minced celery |
1/4 cup minced green bell pepper |
2 -3 sprigs fresh thyme (plus 2 t. leaves, for garnish) |
6 cups mushroom stock or 6 cups vegetable stock |
1/4 cup dry sherry, for garnish |
Directions:
1. Put the butter or oil and flour in a deep skillet or medium saucepan over medium heat.
2. As the mixture warms, stir constantly with a wooden spoon or a whisk.
3. The roux should bubble along at first, then start to take on a golden color.
4. If it is smoking, or darkening too fast, lower the heat a little.
5. Continue cooking and stirring until the roux turns the color of coffee with cream, 10-15 minutes.
6. Turn the heat up to med-high and add the mushrooms.
7. Sprinkle with salt and pepper.
8. Cook, stirring constantly, until they are coated in the roux and start to release their liquid.
9. Turn the heat down to med-low and cook, stirring occasionally, until they begin to brown, 5-8 minutes.
10. Stir in the onion, celery, bell pepper, and thyme and cook, stirring occasionally, until the vegetables are soft, about 3 minutes.
11. Stir in the stock, turn the heat up to med-high and bring to a boil.
12. Decrease the heat so the soup bubbles gently, cover, and cook, stirring occasionally, until the soup has thickened and the vegetables are very tender, about 10 minutes.
13. Fish out the sprigs of thyme.
14. Taste, adjust seasonings, then serve and, if you like, garnish each bowl by pouring a tablespoon of sherry into the middle and sprinkling the top with thyme leaves.
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