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Nutmeg Soup




Source of Recipe


the web


List of Ingredients




2 tablespoons oil
1 onion peeled and finely chopped
12 ounces chopped fresh mushrooms
1-1/4 pint vegetable stock
5 ounces dry white wine
4 tablespoons heavy cream
2 teaspoons mushroom ketchup*
splash of lemon juice
1/2 teaspoon freshly ground nutmeg
salt and freshly ground black pepper, to taste

Recipe



Heat oil in pan. Cook onion until soft. Stir in mushrooms and cook for two minutes, add stock and wine. Bring to boil and simmer gently for 10 minutes. Liquefy in food processor until smooth. Return to pan, stir in cream and mushroom ketchup, lemon juice, salt and freshly ground pepper and nutmeg to taste. Pour into heated bowls and decorate with thin slices of mushroom and dill. Serves four.

* If you cannot find the mushroom ketchup called for in the recipe, substitute a

1/2 teaspoon of olive oil, a
1/2 teaspoon of vinegar and
1 teaspoon of beef stock, or skip it altogether.

Yields 4 servings