Mushroom And Epazote Soup Recipe

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Nutrition per serving    (USDA % daily values)
CAL
376
FAT
72%
CHOL
28%
SOD
288%

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Ingredients for 6 servings

3 garlic cloves, thinly sliced

2 medium celery ribs, washed and thinly sliced

1 small bunch parsley

1 1/2 cups milk

1 fennel bulb (optional)

1 pound oyster mushrooms, cleaned and finely chopped

1 large onion, chopped

1 leek, trimmed and washed

1 onion, peeled

1 carrot, trimmed and peeled

2 tablespoons cracked black pepper

1 1/2 teaspoons salt

1/2 cup dry white wine

1 teaspoon freshly ground black pepper

2 bay leaves

1 leek, white and light green parts only, washed and thinly sliced

2 celery ribs, washed

1 tablespoon dried epazote or 2 to 3 sprigs fresh epazote (or 2 teaspoons dried oregano plus 2 to 3 sprigs fresh mint)

2 shallots, peeled

8 tablespoons (1 stick) unsalted butter

2 quarts Vegetable Stock, recipe follows, or water

Crisply fried julienned leeks, for garnish (optional)

1 gallon water

2 tablespoons salt, to taste

3 whole cloves garlic

4 garlic cloves, peeled

1 parsnip, trimmed and scrubbed (optional)

2 tomatoes

VEGETABLE STOCK

1 teaspoon dried thyme

Juice of 1 lime, for garnish

1/2 cup sour cream

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