Thursday, December 11, 2008

Vegetarian Potato Soup

Here's a soup for those cold and damp winter months that is hearty and sure to warm your soul. A great treat to enjoy with loved ones and friends.

4 Cloves of Garlic crushed
16 oz White Mushrooms, sliced
1 cup White Wine
2 tbs of safflower oil
2 lbs Yukon Potatoes
2 Purple Potatoes
3 Red Potatoes
8 Cups of Water
2 tbs Condensed Vegetable Broth (Vegetable Bullion works well)
1 tbs Soy Sauce
1/2 tbs Rice Vinegar
1/2 tsp Pure Maple Syrup
1 tbs Dried Thyne (if using fresh, only use 1/4 tbs)
1/2 tbs Dried Basil (if using fresh, use 1 tbs)
1/2 tbs Dried Cayenne Pepper (Optional, or to taste)
1/2 Tbs Onion Powder
2 Stalks Celery
To Garnish"
Sour Cream
Grated Havarti or Jack Cheese
Chopped Green Onions or Chives

1. In a large, deep pot add the safflower oil, all the garlic, sliced mushrooms, and wine and simmer for 15 minutes until the mushrooms have reduced in size and released their water.
2. Meanwhile, slice the potatoes into 1/2 inch thick slices and combine the condensed vegetable bullion and the water to create a broth and set aside.
3. Add the sliced potatoes to the pot with the broth increase the heat and allow the soup to boil gently for 5 minutes.
4. Once the water is boiling, reduce the heat to medium. Add the Thyme, Basil, Cayenne, Onion Powder, Soy Sauce, Rice Vinegar, and Maple Syrup. Stir well and then cover the pot. Let cook for 20 minutes, or until the potatoes are tender.
5. After the potatoes have become soft and tender add the sliced celery to the pot and let cook for another 5 minutes.
6. Using a food processor blend the soup to the consistancy you desire. I tend to like my soups with a little more "chunk" to them, however you may blend the soup until smooth.
7. Serve with the grated cheese, sour cream, and chopped green onions as garnish.

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