Rustic Mushroom and Potato Soup

By á-143

Ingredients

• 2 tbsp butter
• 1 onion
• 1 lb wild mushrooms (such as shitake or oyster), thinly sliced
• 4 cloves garlic, minced
• 15 ml (1tbsp) chopped fresh sage or thyme or 5 ml (1 tsp) drived
• 1 ml (1/4 tsp salt and pepper
• 1 bag (750 g) frozen potato chunks
• 125 ml (1/2 cup)dry white wine
• 5 cups vegetable or chicken broth
• 50 ml chopped fresh parsley
• 5 ml (1 tsp) hot pepper sauce
• 1/2 cup shredded Asiago cheese (optionion

Preparation

Step 1

1. In a soup pot or 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. Add wine; stir and cook until wine has evaporated. Add broth and bring to a boil. Cover and simmer for about 10 minutes or until potatoes are very tender. Stir in parsley and hot pepper sauce.

3. Ladle into soup bowls and sprinkle with cheese, if using.