I’ve had a large bag of mushrooms from the seconds section at Gentile’s Produce Market in my fridge for over a week, waiting to be used. Yesterday, when the kids and I dug up the last of the potatoes in the garden, we discovered an animal had gnawed some of the potatoes. Not wanting to waste 2 lb. of potatoes, I cut off the gnawed areas and used them in this soup recipe from Twelve Months of Monastery Soups.
Mushroom and Potato Soup
6 medium size potatoes, peeled and cut into cubes
20 mushrooms, sliced thinly
4 fresh parsley sprigs, minced
4 garlic cloves, minced
4 T. butter
4 cups water
2 cups of chicken stock
salt and pepper to taste
10 tsp. creme fraiche
Melt the butter in a large heavy-bottomed pot, add the potatoes and mushrooms and stir to coat with butter. Cook over medium heat for about three minutes. Stir often to prevent sticking. Add the remaining ingredients and mix well.
Let the soup cook for an hour, adding additional water if needed.
Once the soup has cooled, it can be frozen. The creme fraiche can be mixed in right before serving. Serve the soup hot.
The original recipe called for 6 cups of boiling water. I skipped boiling the water, and substituted 2 cups of chicken stock for additional flavor and nutrition. Dried or fresh kale could also be added to the soup. I would add either towards the end of the cooking time.
Sour cream can be substituted for the creme fraiche.
The stems from the parsley sprigs went into my stock bag for making stock this week.
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