Puréed Wild Mushroom and Brussels Sprout Soup

This is like your favorite sweater in a bowl. A warm, hearty brew that's perfect for those last chilly nights in spring or those first fall evenings.

For those who are fearful of fat, this recipe uses no cream and only a small amount of butter for sautéing. For those afraid of brussels sprouts, fear not - sautéing them and blending them to a puree removes all bitterness and texture that might be a turn off to you.  For those afraid of ghosts... I'm afraid there isn't much here that concerns you.

This recipe does require an immersion blender, which is a kitchen gadget I could not live without and can probably be found for as little as $15 at your nearest drugstore (where I got mine).



Puréed Wild Mushroom and Brussels Sprout Soup
10 minutes prep time. 30 minutes cooking time.

Ingredients
2 tablespoons butter or butter alternative
4 cups (32 oz.) low sodium chicken or vegetable broth
1 lb small brussels sprouts
2 to 4 oz dried wild mushrooms
2 small shallots (or 1/2 white onion)
1 tsp dried basil
2 bay leaves
1 tsp salt (plus more to taste)
1/2 tsp black pepper (or more to taste)

Method
1. Cut ends off of brussels sprouts, retaining any leaves that may come loose. Halve sprouts smaller than your thumb, quarter larger ones.

2. Coarsely chop shallots (or onion if using).

3. Add brussles sprouts and shallots to bottom of a stock pot or large saucepan. Add 2 tablespoons butter, sauté until brussels sprouts begin to brown (approx 7-10 min)

4. Add veg or chicken stock to pot, add dried mushrooms, basil, and bay leaves. Bring to boil and allow to simmer 20-30 min.

5. Remove bay leaves. Purée to desired consistency.

Serve with Parmesan toasts, dinner rolls, or wheat crackers.

Enjoy!!