Wild Mushroom Soup

1/3 cup olive oil
1 large onion, quartered
2 large leeks, white and pale green parts, sliced
6 ribs celery, peeled
4 cups sliced domestic mushrooms
4 cups sliced shiitaki mushroom caps (discard stems)
1 1/2 cups dried sherry (liquor stores)
3 tbsp fresh grated ginger
3 sprigs fresh thyme, leaves only
2 sprigs tarragon, leaves only, chopped
Salt to taste
3 quarts (12 cups) water
1/3 cup potato starch, dissolved in a little cold water
Ground pepper to taste

Heat the oil in a wide heavy pot. In a food processor, using the pulse button, coarsely chop the onion, leeks and celery. Add to the hot oil and sauté until translucent. Add the mushrooms and sauté until most of the liquids evaporate. Add all but last 2 ingredients and bring to a boil. Reduce to medium and cook, covered, for 30 minutes. Add the potato starch mixture and pepper and cook just a few more minutes, until the soup thickens a little. With an immersion blender, puree about 1 third of the soup, leaving the rest chunky. Adjust consistency and seasonings. Served hot or chilled.

~ Recipe submitted by Levana Kirschenbaum of www.levanacooks.com for more great passover recipes go to, Levana cooks for Passover!

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