Hearty soups are great fall fare for lunch or a light supper. They improve when held a day or two and make a quick meal with a salad and bread.. My wife, Joanne, came up with this long ago and it always seems to show up on a cold fall day. Caraway seeds add an unusual touch.
Melt butter in a heavy pot and add shallots and potatoes. Sauté, stirring until shallots are soft. Add chicken broth, caraway seeds and marjoram and bring to a boil. Lower heat and simmer for 20 minutes or until potatoes are soft.
While soup is simmering, heat olive oil in a sauté pan over medium to high heat (or use a nonstick pan with only a film of oil). Cook the mushrooms until they are well browned; note that they will exude their juices which must evaporate before the mushrooms will brown.
When potatoes are soft, puree the soup with an immersion blender or in a blender, being certain to hold the cover of blender with a towel to prevent splatters. Add vinegar and correct for seasoning, being careful not to over salt if canned chicken broth was used.
Ladle into bowls and top with the browned mushrooms. This recipe is easily doubled. Keep mushrooms separate if not serving immediately
About The Author: An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer's Market Association (www.nhfma.org). His column & recipes appear weekly in The Heart of New England's newsletter... get a free subscription by sending a blank email to: email@example.com or visit http://www.TheHeartofNewEngland.com
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