This is a nice soup that is a bit different from standard fare.Based on a recipe found in The New York Times by Florence Fabricant, March 4, 2001.
Total Time1 hourhr15 minutesmins
Course: Gluten Free, Soups, Vegetarian
Servings: 8servings
Author: Catherine Christiano
Ingredients
2tablespoonsextra-virgin olive oil
1cupsliced onionabout 1 medium onion
1clovegarlicminced
1/2poundwhite mushroomschopped
1teaspoonfresh thyme leaves or 1/2 teaspoon dried
1poundrutabaga (turnip)peeled and cubed 3/4 - 1"
4cupslow sodium chicken stock or waterpreheated in microwave
2 1/2cupslow-fat milkpreheated in microwave
salt and freshly ground black pepper to taste
thyme sprigs for garnish
2tablespoonswhite truffle oiloptional
Instructions
Heat oil in a 6-quart stock pot. Add onions; saute until tender, about eight minutes. Add garlic and chopped mushrooms and saute another few minutes, then stir in thyme.
Add rutabaga and preheated stock or water and simmer gently until rutabaga is tender, about 30 minutes. Allow mixture to cool briefly, then puree in food processor, blender, immersion blender, or food mill.
Return puree to saucepan. Add milk gradually to taste. Bring to a simmer and season to taste with salt and pepper. Simmer five minutes longer. Serve, garnishing each portion with sprig of thyme and, if desired, a drizzle of truffle oil.
Notes
Using a food processor to chop onions, mushrooms, and garlic saves time.