EPAZOTE

EPAZOTE AND MUSHROOM SOUP
Inspired By: Recipe from Susan Feniger and Mary Sue Milliken

Ingredients:

8 Tbsp unsalted butter
1 lg onion, chopped
1 leek, white and light green parts only, washed and sliced thin
2 medium celery sticks, washed and sliced
3 garlic cloves, smashed
1 lb oyster mushrooms, cleaned, finely chopped
1 ½ tsp PureSpice ® salt
Pinch PureSpice ® pepper
½ dry white wine
2 Qts. Vegetable stock
2 Tbsp PureSpice ® EPAZOTE
1 tsp mint
1 ½ cup milk
½ cup sour cream
juice of one lime

1. Melt butter in large saucepan over medium high. Sauté onions until limp. Stir in leek, celery, garlic and mushrooms, along with salt and pepper.
2. Cook, stirring frequently, until mushrooms are golden brown. Pour in wine and bring to boil. Simmer until all the liquid has evaporated. Add vegetable stock and EPAZOTE and mint. Bring to boil, reduce to simmer and cook for about 15 minutes.
3. Transfer to a food processor and puree until smooth. Return to the saucepan and add milk and sour cream. Warm over medium-low heat, stirring frequently, to heat through. Do not boil.
4. Serve with limejuice garnish.

EPAZOTE

EPAZOTE AND MUSHROOM SOUP
Inspired By: Recipe from Susan Feniger and Mary Sue Milliken

Ingredients:

8 Tbsp unsalted butter
1 lg onion, chopped
1 leek, white and light green parts only, washed and sliced thin
2 medium celery sticks, washed and sliced
3 garlic cloves, smashed
1 lb oyster mushrooms, cleaned, finely chopped
1 ½ tsp PureSpice ® salt
Pinch PureSpice ® pepper
½ dry white wine
2 Qts. Vegetable stock
2 Tbsp PureSpice ® EPAZOTE
1 tsp mint
1 ½ cup milk
½ cup sour cream
juice of one lime

1. Melt butter in large saucepan over medium high. Sauté onions until limp. Stir in leek, celery, garlic and mushrooms, along with salt and pepper.
2. Cook, stirring frequently, until mushrooms are golden brown. Pour in wine and bring to boil. Simmer until all the liquid has evaporated. Add vegetable stock and EPAZOTE and mint. Bring to boil, reduce to simmer and cook for about 15 minutes.
3. Transfer to a food processor and puree until smooth. Return to the saucepan and add milk and sour cream. Warm over medium-low heat, stirring frequently, to heat through. Do not boil.
4. Serve with limejuice garnish.

EPAZOTE

EPAZOTE AND MUSHROOM SOUP
Inspired By: Recipe from Susan Feniger and Mary Sue Milliken

Ingredients:

8 Tbsp unsalted butter
1 lg onion, chopped
1 leek, white and light green parts only, washed and sliced thin
2 medium celery sticks, washed and sliced
3 garlic cloves, smashed
1 lb oyster mushrooms, cleaned, finely chopped
1 ½ tsp PureSpice ® salt
Pinch PureSpice ® pepper
½ dry white wine
2 Qts. Vegetable stock
2 Tbsp PureSpice ® EPAZOTE
1 tsp mint
1 ½ cup milk
½ cup sour cream
juice of one lime

1. Melt butter in large saucepan over medium high. Sauté onions until limp. Stir in leek, celery, garlic and mushrooms, along with salt and pepper.
2. Cook, stirring frequently, until mushrooms are golden brown. Pour in wine and bring to boil. Simmer until all the liquid has evaporated. Add vegetable stock and EPAZOTE and mint. Bring to boil, reduce to simmer and cook for about 15 minutes.
3. Transfer to a food processor and puree until smooth. Return to the saucepan and add milk and sour cream. Warm over medium-low heat, stirring frequently, to heat through. Do not boil.
4. Serve with limejuice garnish.

EPAZOTE

EPAZOTE AND MUSHROOM SOUP
Inspired By: Recipe from Susan Feniger and Mary Sue Milliken

Ingredients:

8 Tbsp unsalted butter
1 lg onion, chopped
1 leek, white and light green parts only, washed and sliced thin
2 medium celery sticks, washed and sliced
3 garlic cloves, smashed
1 lb oyster mushrooms, cleaned, finely chopped
1 ½ tsp PureSpice ® salt
Pinch PureSpice ® pepper
½ dry white wine
2 Qts. Vegetable stock
2 Tbsp PureSpice ® EPAZOTE
1 tsp mint
1 ½ cup milk
½ cup sour cream
juice of one lime

1. Melt butter in large saucepan over medium high. Sauté onions until limp. Stir in leek, celery, garlic and mushrooms, along with salt and pepper.
2. Cook, stirring frequently, until mushrooms are golden brown. Pour in wine and bring to boil. Simmer until all the liquid has evaporated. Add vegetable stock and EPAZOTE and mint. Bring to boil, reduce to simmer and cook for about 15 minutes.
3. Transfer to a food processor and puree until smooth. Return to the saucepan and add milk and sour cream. Warm over medium-low heat, stirring frequently, to heat through. Do not boil.
4. Serve with limejuice garnish.