Basidiocarp Soup

Laura says, “For those who have forgotten— or never learned — their biology, the term basidiocarp refers to mushrooms.”

Ingredients

• 8 T butter
• ½ onion , chopped
• 2 cloves garlic , crushed
• 1 red bell pepper , sliced
• 3 carrots , sliced
• 2 cans vegetable broth
• 1 C red wine
• 3 large potatoes , cut in large wedges
• 6 T flour
• 3 T tomato paste
• ½ lb crimini muchrooms
• olive oil
• spices (rosemary, marjoram, salt, pepper, etc)

Instructions

1. Melt 2 T butter in saucepan. Sauté onion. When tender, add garlic, red pepper and carrots. Sauté, then add vegetable broth, wine, potatoes, and spices. Cover and let simmer.
2. In another pot, add 6 T butter and 6 T flour. Cook until thick and nutty smelling. Add 2 cups of liquid from soup pot and the tomato paste. Stir until mixed and add to soup pot.
3. In another pan, sauté mushrooms in olive oil until tender. Add to soup and let simmer until potatoes are tender (about 10 minutes).