Reader Ivan Finkle of Los Angeles is more than just a fan of the mushroom soup at Le Petit Cafe in Santa Monica. “Our lunch was fantastic, but beyond our wildest dreams was the mushroom soup. Only one of us ordered it, but when it arrived the aroma possessed us. Each took a spoonful and was overcome with the texture and flavor. Is it possible to get their recipe? Please? We beg you.” We were lucky enough to get the recipe from the restaurant without much begging, so you can enjoy the dish at home.
Le Petit Cafe’s Mushroom Soup
Time: 50 minutes.
Serves 6 to 8
1 Tbsp. butter
1 Tbsp. oil
1 small onion, chopped
1 lb. white button mushrooms, sliced
1/4 cup dry sherry or white wine
1 quart vegetable broth or water, more if desired
3/4 lb. russet potato (about 1), peeled and chopped
1/2 cup heavy cream
Salt and white pepper
In a large, wide, heavy-bottomed saucepan heated over medium-high heat until hot, add the butter and oil. Stir in the onion and cook until softened and just beginning to color, 5 to 6 minutes, stirring constantly. Add the mushrooms and continue to cook until the mushrooms are softened and just beginning to color, 8 to 10 minutes, stirring frequently.
Stir in the wine, scraping any flavoring from the bottom of the pan. Add the vegetable broth and potatoes, cover loosely and simmer until the potatoes are tender, about 15 minutes. If the liquid reduces too quickly, add a little more broth or water and continue cooking.
Blend the soup, then bring back to a gentle simmer. Stir in the cream and season with 3/4 teaspoon salt and 1/4 teaspoon pepper, or to taste.
Each of 8 servings: 153 calories; 3 g protein; 15 g carbohydrates; 2 g fiber; 9 g fat; 5 g saturated fat; 24 mg cholesterol 24 mg; 4 g sugar; 601 mg sodium
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