I’ve never been great at making vegetable soups. But the Modernist Cuisine cookbook had an interesting technique, so I decided to try it. The base recipe was for carrot soup, but there are a dozen variations. I used what I had on hand, which was a bunch of sweet onions and a package of mushrooms.
The trick is to caramelizes the veggies in a pressure pot, then add liquid and purée until creamy. No need to add cream! I left mine relatively unseasoned, the earthiness of the dried mushrooms was more than enough. But it’s very versatile, I plan to experiment.
- 1 large carrot
- 1 stalk celery
- 2 large sweet onions
- 1 package baby Bella mushrooms
- 2-3 TB dried mushrooms
- 2 TB butter
- 1/4 tsp baking soda
- Chicken stock
- Peel the carrot. If large, quarter lengthwise and remove core. Otherwise just cut into large chunks, along with the onions and celery and washed mushrooms.
- Melt the butter in the pressure pot over medium heat, add the vegetables and stir to coat, then sprinkle in a couple of tablespoons of stock. My pressure pot tends to leak a bit, so I put in a bit more, but if yours makes a good seal you only want a little bit of liquid so the carrots and onions caramelize.
- Once the pot comes to pressure, cook for 20 minutes, then cool under running water before opening.
- Meanwhile, heat some broth or stock or veggie juice, reduce a bit if too mild.
- Add broth to cooked veggies, and purée with stick blender. Adjust consistency and seasoning to taste.
- Push the puréed soup through a metal strainer to catch any fibers and yield a luscious silky smooth soup. It takes an extra couple of minutes but really makes a big difference.
It probably should have been garnished with some chives and sour cream, but was delicious just as is.