Recipe: Champagne Mushroom Soup (using potatoes, no cream)

CHAMPAGNE MUSHROOM SOUP

"Whenever cream of mushroom was on the menu at my restaurant, it rapidly sold out. However, it was made with real heavy cream and it would not pass muster in today's health-conscious climate. In pursuit of a lighter version, I created this creamless mushroom soup, and sacrificed not a trace of flavor."

1 1/2 tablespoons canola oil
1 pound button mushrooms, sliced*
1 medium yellow onion, diced
1 stalk celery, chopped
2 to 3 cloves garlic, minced
2 tablespoons unbleached all-purpose flour
3 1/2 cups water
1 medium white potato, peeled and diced
1/2 cup dry Champagne (or white wine)
3 tablespoons chopped fresh parsley (about 1/2 tablespoon dried)
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
1 cup whole milk (or lowfat milk)
Warm dark bread (for serving)

In a large saucepan heat the oil. Add the mushrooms, onion, celery, and garlic, and cook for 7 to 10 minutes over medium heat, stirring occasionally.

Stir in the flour and cook for 1 minute more, stirring frequently. Add the water, potato, Champagne or wine, and seasonings, and bring to a simmer. Cook for 20 to 30 minutes over medium-low heat, stirring occasionally.

To thicken, mash the potatoes against the side of the pan with the back of a spoon. Stir in the milk and bring to a gentle simmer. Remove from the heat and let stand for 5 to 10 minutes before serving.

Ladle into bowls and serve with warm dark bread.

*SOUP TIPS:
For a little flavor adventure, add a half dozen or so wild mushrooms such as cremini, oyster, or shiitake in place of six or eight button mushrooms.

Makes 4-6 servings
Source: Vegetarian Soup Cuisine by Jay Solomon