Simple Mushroom Potato Soup

This was quite simple, but tasty.  The flavor mixed more and was even better on the 2nd day.  With that in mind, you might want to make this a day ahead.

1 box vegetable broth
3 tbsp olive oil
4 garlic cloves (minced)
1 large red onion (minced)
3 cups assorted chopped mushrooms (Shiitake, cremini, Oyster, etc.)
2 cups chopped potatoes (I used red skinned, but whatever you have is fine)
1 tbsp each: Rosemary, Thyme, Sage, Parsley
S & P to taste

Saute’ the onions, garlic and mushrooms in the oil until tender in a large soup pot.  Add the broth and bring to  a simmer.  Add potatoes and herbs.  Simmer until potatoes are tender can easily be punctured with a fork.  Serve with a nice hearty bread.

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