Guest Post – Mushroom & Potato Soup

This post from One Hungry Dude may be late but it sure is appropriate for the rainy and grey weather we’re having here today. All of our snow has melted away and I’ve had to keep the lights on all day because it’s so dark outside. Curling up with a bowl of this yummy soups sounds pretty good right about now!

Once the weather gets cooler, I love to experiment with soups. I find very few meals are as satisfying as a rich, hearty bowl of soup on a cold late fall or winter day. So I often make soup in batches, because the leftovers always become a tasty and quick meal option for a busy day.

Ingredients
• 4 Tbsp Olive Oil
• 6 Tbsp Margarine
• 2 Onions, diced
• 1 Cup Baby Carrots, diced
• 4 Cloves Garlic, diced
• 15 Cremini Mushrooms, roughly chopped
• 4 Bay Leaves
• 2 Tsp Thyme
• 2 Tsp Worcestershire Sauce
• 4 Cups Vegetable Broth
• 10 Yellow Potatoes, peeled and chopped into one-inch cubes
• 2 Cups Milk
• Shredded Cheddar Cheese and Parsley, for garnish

In a large pot, heat the olive oil and margarine over medium-high. Add the onions and carrots, and cook for about four to five minutes, then reduce heat by about half, add the garlic, mushrooms, Bay leaves, thyme and Worcestershire, stir, then cover. Meanwhile, warm the vegetable broth in a separate pot. Cook the vegetables until they begin to soften, and the onions become translucent.

Add the broth to the large pot, then add the potatoes. Cook until the potatoes become soft. Use an immersion blender, and puree until smooth. Gradually stir the milk into the soup, so it doesn't curdle. Let the soup simmer, stirring occasionally, for about 45 minutes to an hour, then ladle into bowls, top with cheese and parsley and serve.

This recipe yields 10 to 12 servings.