Sweet Potato Soup

By Greywolf

A rich, earthy and satisfying soup that is simple to make for family and elegant to serve to company

Ingredients

• 4 lg sweet potatoes (yams) 3 roasted in skins and 1 peeled and small diced
• 6 oz button mushrooms - chopped
• 6 oz cremini mushrooms - chopped
• 1 lg sweet onion - chopped
• 3 ribs celery - chopped
• 1 stick unsalted butter
• 3 cloves of garlic - minced
• 2 tsps Chinese 5 spice
• 1 tsp crushed red pepper flakes
• 4 c vegetable stock
• 1 c heavy cream

Details

Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from cuisinart.com

Preparation

Step 1

After roasting the 3 sweet potatoes, remove flesh from skins into a bowl and mash with a fork.

In a large dutch oven or stock pot, saute the onion, celery and mushrooms in butter until onions are translucent and mushrooms are browned and soft.

Add garlic, spices, mashed sweet potatoes and 2 cups of stock. Simmer for 20 minutes, stirring frequently.

Using a blender or food processor, puree. Return the puree back to the pot and add remaining stock and cream.

Add the diced sweet potato and simmer for an additional 20 minutes, until the diced potatoes are tender.

Serve hot with cornbread or garlic croutons.