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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This rustic and hearty soup with potatoes and wild mushrooms is a quick and delicious autumn dish to warm tummies on a cool, crisp evening!! Ingredients:
2 tablespoons butter |
1 onion, chopped |
1 lb wild mushroom, thinly sliced (such as shiitake or oyster) |
4 cloves garlic, minced |
1 tablespoon fresh sage (or 1 tsp. dried) or 1 tablespoon fresh thyme, chopped (or 1 tsp. dried) |
1/4 teaspoon salt and pepper |
1 (750 g) bag frozen potatoes, chunks |
1/2 cup dry white wine |
5 cups vegetable broth or 5 cups chicken broth |
1/4 cup fresh parsley, chopped |
1 teaspoon hot pepper sauce |
1/2 cup asiago cheese, shredded |
Directions:
1. In a soup pot or a large saucepan, heat butter over medium-high heat and cook onion, mushrooms, garlic, sage, salt and pepper for about 10 minutes, or until it is beginning to become golden and onion is softened.
2. Add frozen potatoes to pot and stir to coat with mixture.
3. Add wine; stir and cook until wine has evaporated. Add broth and bring to a boil.
4. Cover and simmer for about 10 minmutes or until potatoes are very tender.
5. Stir in parsley and hot pepper sauce.
6. Ladle into soup bowls and sprinkle with cheese, if using.
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