Michael and I were so pleased with this soup that I made on the "fly" (making up the recipe as I went along) this evening, that we thought it would be fun to share.
Creamy Potato and Mushroom Soup (it's vegan, of course)
2T olive oil
8 small red potatoes (new potatoes)
1 onion, chopped
2 cloves garlic, minced
16 oz. (one pint) Baby Bella mushrooms, sliced
a splash of sherry
2 stalks celery, thickly sliced
2 large carrots, thickly sliced
1 small zucchini, thinly sliced
32 oz. Swanson Organic Vegetable Broth (or any other broth)
Put the potatoes (with their skins on) in a steaming device. While the potatoes are busy steaming, heat the oil in a stockpot, add the onions, and let them cook on medium-high heat for 3 minutes or so. Add the garlic and the mushrooms, and cook for about 5 minutes. Add the splash of sherry, and then add the rest of the vegetables. Let them cook for a minute or two, and then add the stock.
At this point the potatoes should be done. Let them cool a bit, and cut them into quarters while the vegetables and stock cook on medium heat. Divide the quartered potatoes in half, and throw half of then into the soup. Remove a cup or two of stock and vegetables, and blend it with the remaining steamed potatoes. Add the creamy mixture to the stock pot, and let everything cook at a low temperature for 10-20 minutes.
Add salt and pepper to taste, and enjoy your soup.