This modification of a classic soup uses less cream than traditional versions.
Ingredients
1 pound russet (baking) potatoes
4 cups low-salt chicken broth
1 bay leaf
1 whole ancho chili*
1/3 cup finely chopped onion
2 teaspoons finely chopped garlic
3/4 pound mushrooms, sliced thin
2 tablespoons olive oil
2 tablespoons butter
1/4 cup Sercial Madeira
1/2 cup heavy cream
chopped fresh chives to taste
*Ancho chilis are available at Hispanic markets.
Directions
Peel potatoes and cut into thin slices. In a saucepan simmer broth, bay leaf, chili, and potatoes over moderate heat until potatoes are tender, about 20 minutes.
Transfer half of potatoes with a slotted spoon to a blender and strain half of broth into blender. Reserve chili and discard bay leaf. Purée potato mixture and strain into a large bowl. Purée remaining potatoes and broth in same manner.
In a skillet, cook onion, garlic, and mushrooms in oil and butter over moderate heat, stirring occasionally, until mushrooms give off their liquid. Add Madeira and cook, stirring, 3 minutes. Stir mushroom mixture into potato mixture and whisk in cream. Chill soup, covered, several hours or overnight.
Seed reserved chili and cut into julienne strips (wear rubber gloves).
