Mushroom Soup

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This recipe illustrates the tenth of our 11 Wise Traditions Dietary Principles to include gelatinous bone broth in soups, stews, gravy and sauces. It is in Nourishing Traditions p. 218. Serves 6:

Ingredients

• 2 medium onions, peeled and chopped
• 3 tablespoons butter
• 2 pounds fresh mushrooms
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil
• 1 quart chicken stock
• ½ cup dry white wine or sherry
• 1 piece whole grain [sourdough bread], broken into pieces
• pinch of nutmeg
• sea salt or fish sauce and pepper
• piima cream or creme fraiche

Instructions

1. Sauté the onions gently in butter until soft.
2. Mean-while, wash mushrooms and dry well. Cut into quarters.
3. In a heavy, cast-iron skillet, sauté the mushrooms in small batches in a mixture of butter and olive oil.
4. Remove with slotted spoon and drain on paper towels. Add sautéed mushrooms, wine or sherry, bread and chicken stock to onions, bring to a boil and skim.
5. Reduce heat and simmer about 15 minutes. Purée soup with a handheld blender.
6. Add nutmeg and season to taste.
7. Ladle intoheated soup bowls and serve with cultured cream.
   

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