Fresh vegetables a Canadian winter can be expensive so I tend to eat a lot of root veggies in the cold weather. Potatoes are a staple in m pantry. They’re easy to prepare and very versatile. They’re also very filling and can be made quickly.
Mushroom potato soup is a recipe that can be made ahead and frozen for those days you don’t have time to cook from fresh. The recipe includes potatoes, onions, garlic and mushrooms. It’s great with Rosemary Parmesan Bread Machine Buns, Home-style Bread or a Kitchen Sink Salad and Mustard Lemon Dressing.
The recipe uses mushrooms and stock. I used button mushrooms because their widely available but you can use your favourite variety. You could even reconstitute dried wild mushrooms for the recipe. You might want to try substituting veggie stock for mushroom as well.
Mushroom Potato Soup
1 1/2 cups hopped onion
1 tbsp olive oil
3 cloves chopped garlic
2 cups chopped mushroom
8 cups cubed potato
1 tbsp dried thyme
8 cups mushroom stock
salt and pepper to taste
Saute onion and mushroom until onions are translucent and mushrooms are cooked.
Add garlic paste and heat just until paste is warm. Set aside while you prepare the potatoes.
Cook potatoes in mushroom stock until tender.
Mash the potatoes into the stock with a potato masher until a few chunks of the potato remain.
Add dried thyme and onion mixture to the potatoes. Mix well and heat until mushrooms and onions are hot.
Add salt and pepper to taste.
Serve hot. Can be topped with vegan Parmesan and green onions.