Delicious Mushroom Soup
Source: Eve Bloom
"This mushroom soup is really simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast." Original recipe yield: 8 servings.

2 tablespoons vegetable oil
4 cups fresh sliced mushrooms
1 onion, chopped
1 stalk celery, chopped
5 cups chicken broth
1/4 cup uncooked white rice
3 tablespoons soy sauce
salt and pepper to taste

Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.

Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.

Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot. Source: All Recipes

Potato Mushroom Soup
Source: Charlie Burke

1/2 tablespoon butter
1 tablespoon olive oil
2 pounds potatoes, peeled and coarsely chopped
1/2 cup shallots, chopped
5 cups chicken stock, preferably home made
1/2 teaspoon caraway seeds
2 teaspoon fresh marjoram (1 teaspoon dry)
2 teaspoon wine vinegar
6 ounces fresh mushrooms, preferably mixed, sliced
Salt and freshly ground pepper to taste

Melt butter in a heavy pot and add shallots and potatoes. Sauté, stirring until shallots are soft. Add chicken broth, caraway seeds and marjoram and bring to a boil. Lower heat and simmer for 20 minutes or until potatoes are soft.

While soup is simmering, heat olive oil in a sauté pan over medium to high heat (or use a nonstick pan with only a film of oil). Cook the mushrooms until they are well browned; note that they will exude their juices which must evaporate before the mushrooms will brown.

When potatoes are soft, puree the soup with an immersion blender or in a blender, being certain to hold the cover of blender with a towel to prevent splatters. Add vinegar and correct for seasoning, being careful not to over salt if canned chicken broth was used.

Ladle into bowls and top with the browned mushrooms. This recipe is easily doubled. Keep mushrooms separate if not serving immediately

About The Author:
An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer's Market Association.