My favorite Mushroom Soup

The nutritional value of mushrooms has been known since antiquity. Their superior vegetable protein compares to meat protein.

The Ingredients

(For six servings)

800g. mushrooms

3 medium potatoes, peeled and cubed
½ cup extra virgin olive oil
⅔ cup dry white wine
1 liter hot vegetable stock or hot water
2 cloves garlic, chopped (optional)
2 tablespoons chopped fresh coriander or dill or chives
Salt and freshly ground pepper
The juice of one lemon
1 tablespoon corn flour

Instructions

1.  Clean the mushrooms with a damp cloth and chop the caps and stems. Rinse quickly under running water. Drain well, squeeze and cut into medium pieces.

2.  Heat the olive oil in a medium pot and sauté the onions. When polished and softened, add garlic and mushrooms, raise the heat and continue cooking for 5 minutes, stirring constantly.




3.  Lower the heat, add the potatoes and stir for couple of minutes. Then add the wine and boil for 10 minutes to evaporate the alcohol.

4.  When the alcohol is evaporated, pour in the hot vegetable stock ( or the hot water), salt and pepper to taste, cover the pot and simmer the soup over medium heat for about 20 minutes, stirring periodically.

5. When the mushrooms and potatoes are done, dissolve the corn flour in lemon juice and pour into the soup. Stir and add the chopped dill or coriander.

6. Correct seasoning and add more lemon juice to taste.

7. Serve the soup warm in medium size bowls.

TIP
For a creamy soup: pour the soup in a food processor or use a hand blender and blend well, until smooth. Return to the pot, reheat until boiling.