The Shelburne Inn - Seaview, Washington, 98644, United States

Deliciosa Mushroom Soup

  • 1/8 cup olive oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 medium onion, diced
  • 3 stalks celery, diced
  • 2 carrots, peeled and diced
  • ½ sweet potato (yam), peeled, parboiled and diced
  • 2 Tablespoons butter
  • 1 pound deliciosa mushrooms, diced
  • 2 Tablespoons dry vermouth
  • 2 Tablespoons flour
  • 4 cups chicken stock
  • 3 Tablespoons chopped parsley
  • salt and pepper to taste
  • ¼ teaspoon freshly ground nutmeg

Heat olive oil in a large soup pot on medium high. I like cast iron.

Add minced garlic and shallot and stir until nicely browned.

Add onion and saute until translucent.

Add celery and carrots and saute for about 3 minutes.

Add butter and stir to melt into vegetable mixture.

Next add diced mushrooms and stir.

Add dry vermouth and cook and stir for an additional few minutes.

Add the 2 Tablespoons flour and stir to incorporate evenly. Continue to cook for about a minute.

Add 4 cups chicken stock and bring this mixture to a low boil. Turn heat down to simmer and cook, stirring constantly, until all vegetables are tender and soup begins to thicken, about 8 minutes.

Add parsley, salt, pepper and nutmeg.

The Shelburne Inn
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