magic mushroom soup

Joe and I are attempting to create/compile enough recipes for a holiday recipe book gift. For those out there who like to soil their nailbeds with the flesh of vegetables and the scent of garlic, try this recipe and let me know what you think.

• 2 tbsp olive oil
• 8 cloves of garlic, minced
• 4 c baby bella mushrooms, sliced
• 4 small shallots, sliced
• 1 large potato, peeled and cubed
• 4 c vegetable broth
• 1 c milk
• 1/4 c parsley, chopped
• 3/4 tsp cumin
• 3/4 tsp coriander
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 1 tsp salt
• pepper, to taste
• plain croutons
• sour cream
  

Heat a large soup pot on high until just smoking. Add the olive oil, mushrooms, and shallots. Cook on high for 5 minutes, stirring often. Add the garlic and sautée about 5 minutes. Then add the potatoes and sautée for 5 more minutes, stirring often and scraping the bottom of the pan.

Add the broth and bring to a boil. Lower the heat and simmer under a covered pot for 20 minutes. Remove the pot top and add the milk, parsley, cumin, coriander, paprika, cayenne, salt, and pepper. Using a slotted spoon, scoop out 4 scoops of soup chunks and place them on the side. Blend the remaining soup mixture in a blender until smooth. Pour the blended soup back into the soup pot and return the unblended soup chunks.

Pour the soup into the soup bowls for serving. Add 15 croutons per bowl, and swirl a teaspoon of sour cream in the center. Top with a bit of paprika and parsley. Serve!