Potato Soup with Mushrooms and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with a green salad and/or raw vegetables for a complete meal. Ingredients:
2 tbsp extra virgin olive oil |
1 onions, chopped |
2 leeks, white part only, chopped |
4 cloves garlic, minced |
1 cup mushrooms, diced |
1/2 lb chicken sausage , diced |
4 potatoes, peeled and cubed |
1 tsp dried thyme |
6 cups chicken stock |
1/2 cup fat free half and half |
1/2 cup parsley, chopped (save half for garnish) |
1 freshly ground black pepper |
1 pinch of cayenne pepper |
1 cup swiss chard, chopped |
Directions:
1. In a large heavy stock pot over medium-high heat, sauté the onions in olive oil and a pinch of salt until just soft. Add the mushrooms and sausage and continue to sauté for about 5 to 7 minutes, until their aroma fills the air. You want them to brown lightly, to develop an aromatic base for the soup. Add the garlic and sauté 2 minutes more. Add the potatoes, and stir to coat with other flavors for 2 minutes.
2. Add the stock and remaining ingredients except the greens. Bring to a gentle boil. Reduce the heat to low, cover the pot and simmer for about an hour, stirring occasionally until the potatoes are soft. Add more stock or water if it becomes too thick.
3. Using a potato masher, ladle or spatula, gently mash some of the ingredients against the bottom and sides of the pot. This creates a thick soup-stew without being a heavy puree. Add the fresh greens and simmer until they wilt (minutes, depending on the greens you use). Remove from heat and serve.
4. Garnish with fresh parsley, oregano or thyme and serve with wholegrain toasted pita.
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