Sunday, November 17, 2019

Potato and Cremini Mushroom Soup
2 - 3 Tbsp. butter
8 oz. potato, peeled and cut into dice
1 onion, peeled and cut into dice
1 large leek (white part only), thinly sliced
8 oz. cremini mushroom, sliced
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh Italian parsley
4C chicken stock
salt and freshly ground pepper to taste
1/2C cream
2 small red potatoes, roasted and cut into cubes
1 Tbsp. Italian parsley

Heat the butter in a pan over low heat and add the potatoes and onion.  Sauté until golden.  Add the leek and mushrooms and sauté 2 or 3 minutes more.  Add the herbs and chicken stock and simmer 10 to 15 minutes or until the potatoes are tender.  Season with salt and pepper.

Puree in a blender or food processor until smooth and return to the pan.  Heat the soup, add the cream, divide among bowls and top each with the roast potato cubes and one tablespoon parsley.  Serve warm.
MAKES:  6 servings

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