Mushroom Potato Soup

19 10 2010

3 pounds yellow potatoes, peeled, and cut into chunks
3/4 lb. shiitake mushrooms, stems removed, chopped up
3 tbsp. olive oil
1 large sweet onion, diced
8 cloves of garlic
1 shallot, diced
1 tsp. kosher salt
1 tsp. black pepper
3-4 c. flavorful veggie broth (see my recipe for veggie stock or use a cube)
2 tbsp. fresh tarragon

Place taters in a large dutch oven, cover with cold water, and bring to a boil.  Let simmer for 20 minutes or until tender before removing from heat, draining and setting aside.

Rinse out the pot, and then saute onion, garlic, mushrooms, shallots, salt, pepper and until translucent.  Add the herbs. Add the taters, heat, and then remove from heat and let cool 10 minutes.  Puree 3/4 of the soup in a food processor (be careful with the steam!!) and then enjoy!

(this may need additional seasoning depending on how flavorful your broth is and the herbs you’re using.)




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