Mushroom and Epazote Soup

Ingredients

• 8 tablespoons (1 stick) unsalted butter
• 1 large onion, chopped,
• 1 leek, sliced, white and light green parts only, washed and thinly
• 2 medium celery ribs, sliced, washed and thinly
• 3 garlic cloves, sliced, thinly
• 1 pound oyster mushrooms, finely chopped, cleaned and
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 1/2 cup dry white wine
• 2 quarts Vegetable Stock, recipe follows, or water
• 1 tablespoon epazote, dried, (or 2 teaspoons dried oregano plus 2 to 3 sprigs fresh mint) or 2 to 3 sprigs fresh epazote
• 1 1/2 cups milk
• 1/2 cup sour cream
• 1 lime, for garnish
• Crisply fried julienned leeks, for garnish (optional)
• 2 tomatoes
• 1 onion, peeled,
• 1 leek, trimmed and washed
• 2 shallots, peeled,
• 4 garlic cloves, peeled,
• 2 celery ribs, washed
• 1 carrot, peeled, trimmed and
• 1 gallon water
• 1 small bunch parsley
• 1 teaspoon thyme, dried
• 2 bay leaves
• 3 whole cloves garlic
• 2 tablespoons cracked black pepper
• 1 parsnip, trimmed and scrubbed (optional)
• 2 tablespoons salt, to taste
• 1 fennel bulb, (optional)