By Marybeth Missenda
Adapted from Myra Kornfeld’s dairy free soups
Serves 2
2 cups freshly made Oxtail stock
1 ½ cups assorted mushrooms
1 small leek
2 red skinned potatoes
Salt and pepper to taste
1 -2 cloves of garlic
2 teaspoon red wine vinegar
2 tablespoon of Olive oil
- Heat olive oil in a sauce pan
- Add the cleaned and roughly cut leek and garlic to the pan
- Saute and let soften for about 5 minutes
- Add 1 cup of the mushrooms, diced potatoes and the oxtail stock to the pan
- Bring to a gentle boil, then reduce the heat and simmer for about 20 – 30 minutes.
- Transfer to a blender and blend until smooth
- Return to the sauce pan and add the remaining ½ cup of mushrooms and vinegar
- Simmer for an additional 10 minutes
- Salt and pepper to taste
Garnish
Roasted Corn and Parsley
½ cup corn
1 tablespoon of olive oil
½ teaspoon of cayenne pepper
1 pinch of salt
1 pinch of pepper
Salt and pepper to taste
- Mix olive oil, cayenne pepper , salt and pepper and corn in a bowl
- Spread the corn mixture on a baking dish and roast in the oven at 400°F until golden brown.
- Remove the corn from the oven and add the parsley.