6 Tbs. unsalted butter3 medium-sized carrots, peeled and diced1 large yellow onion, peeled and chopped2 large cloves garlic, minced4 cups vegetable stock3/4 cup dry white wine1 lb. sweet potatoes, peeled and cut into 1/2-inch dice1 herb bundle (about 30 stems fresh parsley and 6 to 10 stems fresh thyme)5 oz. shiitake mushrooms, wiped clean, stems and caps separated1 cup tomato purée6 scallions, trimmed and finely minced1/2 cup heavy cream, or more to taste1/4 tsp. ground white pepper1/4 tsp. cayenne, or to taste

Salt and freshly ground black pepper to taste

  1.  Heat 4 tablespoons butter in large saucepan over medium heat. Add carrots and onions and cook, stirring occasionally, for 15 minutes or until onions are translucent. Remove from heat, add garlic and cook, stirring constantly, just until garlic releases its fragrance.
  2. Add vegetable stock, wine, sweet potatoes, herb bundle, shiitake stems and tomato purée and bring to a boil. Cover, reduce heat to low and cook 30 minutes, or until potatoes and carrots are soft. Discard herb bundle and shiitake stems.
  3. Meanwhile, prepare topping: Heat remaining butter in skillet over medium heat. Add scallions and cook for 2 to 5 minutes, or until softened. Dice shiitake caps, add to skillet, and cook and stir until tender, about 3 minutes. Set aside.
  4. Use slotted spoon to transfer solids from saucepan to bowl of food processor, reserving cooking liquid. Purée vegetables until very smooth, adding 1/2 cup stock, if necessary. Return purée to saucepan and stir to mix. Add 1/2 cup cream and heat through. Add white pepper and cayenne. Adjust seasonings and serve with shiitake-scallion garnish

Vegetarian Times

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This recipe was most recently featured in
Boston Organics Newsletter No. 44 of 2011.

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