Vichyssoise 

 

Ingredients:
1-2 T e. v. olive oil for sautéing
1 red bell pepper, minced
1 leek, sliced into thin slices, white part and about 3 inches of the green
1 celery stalk, minced
5-6 garlic cloves, slice thinly
5-6 medium potatoes, cut into small cubes
¾ cup white wine
5-6 cups chicken broth
1 cup chopped mushrooms
1 cup milk, any kind. For a really rich dish, you can add about 1/4 cup of heavy whipping cream near the end of cooking .
2 tablespoons dry sherry
Fresh Italian Parsley for garnish

Spice mixture:
1 tablespoon of each; paprika, thyme, sage, rosemary, black pepper, onion powder
1 teaspoon each of; oregano, cayenne pepper, white pepper. Stir to combine


Thickener:
2 tablespoons corn starch combined with 3 tablespoons water.


Preparation:
Warm a non-stick stock pot over medium high heat. Add oil and allow to warm.
Add peppers, onion and celery (trinity) to pot and cook for 5-8 minutes.
Add garlic and leeks for 2 minutes.
Add potatoes, white wine and ½ spice mixture.
Reduce until almost dry, about 3-4 minutes.
Add chicken broth and mushrooms. Return to boil.
Add milk and when boiling again, reduce to simmer.
Continue at simmer, partially covered, for 30 minutes.
Add thickener and sherry, and continue to simmer until desired thickness is achieved.
If adding cream, just stir it in right before you remove from heat.
Float some minced Italian Parsley and minced scallions to serve.