Mushroom Potato Soup

Yield: 6-8 servings

Ingredients

• 3 Tbls extra virgin olive oil
• 1 large onion, chopped
• 5 cups sliced mushrooms (I use crimini)
• 5 cloves garlic, minced
• 2 large potatoes, cut into cubes (I do not peel mine just to get the extra nutrients, but you could for a smoother texture)
• 2 Tbls minced fresh thyme
• 6 cups Roasted Vegetable Stock (ideal) or other stock or water
• Lemon juice or mild vinegar
• Salt and pepper

Process

1. Heat olive oil in a large soup pot over medium-high heat.
2. Add onion and cook until they have softened, lost the raw smell but have not started to brown.
3. Add the mushrooms, garlic, potato, thyme and a pinch of salt.  Cook until the mushrooms have softened and started to release liquid.
4. Add the stock or water, bring to a boil, lower heat to simmer and cook until potato is soft.  Taste often and season as needed with salt and pepper.
5. Puree with an immersion blender or in a regular blender.
6. Season to taste with lemon juice or vinegar and salt and pepper and serve.

Advanced Prep Notes: Freezes very well, I make big pots of this often and keep it in freezer for quick meals.