Cooking for Bill Clinton: Mushroom Soup

President Bill Clinton spoke at our lovely Bryn Mawr College today. According to a recent New York Times Article, the former president is now a vegan. Considering he was chomping away on hot dogs during Hilary's campaign trail, we're going to guess that President Clinton is none too happy about this dietary change. 

Well Bill, have we got the perfect recipe for you!

This mushroom soup is so hearty and creamy that it won't even cross your mind that it is healthy or vegan. The mushrooms provide that meaty flavor that former meat-eaters may crave. A potato, rather than artery-clogging cream, is added to provide the soup's creamy texture.

(Adapted from the New York Times)

Healthy Mushroom Soup

What You'll Need:

1 1/2 lbs Button Mushrooms

8 Shitake Mushrooms

1/2 cup Yellow Onion, chopped

4 Garlic Cloves, minced

2 Yukon Gold Potatoes, peeled and diced

3 tbsp Dry Sherry

2 tsp Low-Sodium Soy Sauce

4 cups Low-Sodium Vegetable Broth

2 cups Water

2 tbsp Extra Virgin Olive Oil

1 Bay Leaf

A few Sprigs of Thyme 

A few Sprigs of Parsley

A squeeze or two of Lemon

Salt & Pepper, to taste

                                                                                             How to Make it:

Separate the stems and caps of the white mushrooms. Quarter the caps, and set aside. Add the stems, shitakes, water, and broth to a large saucepan and bring to a simmer. Cover for about 30 minutes. Once the stems are done simmering, pour the broth over a cheesecloth or paper towel lined strainer over a bowl. Make sure to squeeze out any of that remaining tasty liquid from the mushrooms. Then you can trash the stems and shitakes, or set aside the shitakes for a garnish. If the broth needs a bit of salt and pepper, go ahead.

In a big heavy pot, heat up the olive oil.  Add the onions once the oil is shimmering and cook them until they're tender and golden, stirring so they don't burn. Stir in the garlic. Add the mushroom caps. Stir the mixture for about 10 minutes. Then add in the sherry and soy sauce, and cook for a couple of minutes. Add the mushroom broth. Next come the bay leaf, thyme, parsley (you can tie these together with string if you've got some), and finally the potatoes. Cover the pot, and simmer for an hour.

Once all simmered up, remove the bay leaf, thyme, and parsley. The soup is then added (in batches of course!) to a blender. Blend, until the mixture is perfectly pureed to a silky texture. Return the soup to the pot, and season with a bit more salt & pepper, and perhaps a squeeze more of fresh lemon juice if you want.

Serve the soup topped with the shitakes (croutons don't hurt either). Enjoy!

Makes 4 Servings

Much Love,

Sophie & Ally