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Epicurious
Gourmet

Mushroom Vichyssoise Padian

By Kevin Padian

1.3

(2)

This modification of a classic soup uses less cream than traditional versions.

Recipe information

  • Yield

    Makes about 6 cups

Ingredients

1 pound russet (baking) potatoes
4 cups low-salt chicken broth
1 bay leaf
1 whole ancho chili*
1/3 cup finely chopped onion
2 teaspoons finely chopped garlic
3/4 pound mushrooms, sliced thin
2 tablespoons olive oil
2 tablespoons butter
1/4 cup Sercial Madeira
1/2 cup heavy cream
chopped fresh chives to taste
*Ancho chilis are available at Hispanic markets.

Preparation

  1. Step 1

    Peel potatoes and cut into thin slices. In a saucepan simmer broth, bay leaf, chili, and potatoes over moderate heat until potatoes are tender, about 20 minutes.

    Step 2

    Transfer half of potatoes with a slotted spoon to a blender and strain half of broth into blender. Reserve chili and discard bay leaf. Purée potato mixture and strain into a large bowl. Purée remaining potatoes and broth in same manner.

    Step 3

    In a skillet, cook onion, garlic, and mushrooms in oil and butter over moderate heat, stirring occasionally, until mushrooms give off their liquid. Add Madeira and cook, stirring, 3 minutes. Stir mushroom mixture into potato mixture and whisk in cream. Chill soup, covered, several hours or overnight.

    Step 4

    Seed reserved chili and cut into julienne strips (wear rubber gloves).

  2. Step 5

    Serve soup topped with chili strips and chives.

TagsSoupSoup/StewCold SoupWineAlcoholBeveragesFrenchEuropeanRusset PotatoPotatoRoot VegetableVegetableAncho ChileChileMushroomStarterMainDinnerLunchGluten FreeNut FreeOne-Pot MealsEasySimmerBlenderGourmet
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