“The recipe is from the R.S.V.P. section of a June 1982 issue of Bon Appetit. It was requested from Fo-Fo-Th-Bo, a small vegetarian restaurant in Hendersonville, North Carolina.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large saucepan over medium-low heat.
  2. Add onion and celery, cover and cook until transparent, about 10 minutes.
  3. Stir in mushrooms and cook until softened, about 6 minutes.
  4. Add potato,water, thyme and pepper.
  5. Increase heat and simmer until potato is very soft, about 15 minutes.
  6. Puree mixture in processor or blender until smooth, stopping to scrape down sides of container.
  7. Return mixture to saucepan; add milk, cream, sherry and soy sauce.
  8. Heat through; do not boil.
  9. Ladle into bowls and garnish with sour cream.
  10. Serve immediately.

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