Cozy Potato-Mushroom Soup

By garciamoss

Ingredients

• 2 tablespoons salted butter
• 1 medium onion, diced
• 2 large garlic cloves, miniced
• 1 stalk celery, diced
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 teaspoon pepper
• 2/3 cup dry vermouth
• 3 pounds Russet potatoes, peeled and cut into 1-inch chunks
• 3/4 ounce dried mushrooms, crumbled (I use porcini)
• 2 bay leaves
• 6 cups chicken or vegetable stock
• 1/2 cup light cream
• Garnish: parsley or celery leaves

Preparation

Step 1

Melt butter in a Dutch Oven over medium heat. Add onion, garlic, and celery, and cook until onion is translucent, about 6 minutes. Add salt and pepper and stir. Cook until onions begin to turn golden, about 3 minutes more. Stir in vermouth, scraping any browned bits from the bottom.

Add the potatoes, mushrooms, and bay leaves to the pot, then pour in the stock. Increase heat to high and bring liquid to a boil, then quickly reduce heat to a gentle simmer. Cook until potatoes are very tender, about 15 minutes.

Remove bay leaves from the mixture, then puree the soup in batches in a blender (you can also use an immersion blender). Return mixture to pot and stir in cream. Taste for seasonings and add more salt if needed. Serve hot, garnished with celery leaves or parsley.