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Soups and Stews | |
| 1 Tbsp butter, divided 1 shallot, chopped 1 onion, chopped 2 stalks celery, roughly chopped 1 carrot, cubed kosher salt 2 cups vegetable stock 1 lb mushrooms, minced 3 russet potatoes, peeled and diced 1 C whole milk 1 C heavy cream 1/4 Cup grated parmesan cheese 2 Tbsp cornstarch 2 Tbsp water | |
| In a pot, add half the butter, shallot, onion, celery, and carrot over low heat. Season with salt and add a splash of vegetable stock. Cover and sweat until carrots are softened. Once softened, add cooked vegetables to a blender and puree. Remove any celery strings that may remain. Add the rest of the butter and mushrooms to the pot. Season with salt and cook over medium heat until liquid has evaporated. Transfer vegetable puree to the pot. Add potatoes, whole milk, and the rest of the stock. Simmer until potatoes are fork-tender. Add cream and cheese, heating thoroughly. Make a slurry by thoroughly combining cornstarch and water in a small bow. Slowly add slurry and stir well, bringing the soup back to a simmer. Once thickened and hot, serve. | |
Unrated | |
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