I went into Le Bon (a must visit macaroon store on Cherry Street) yesterday morning and the woman working behind the counter and I started chatting about the beauty of ponchos which then led to the obsession people in the midwest, particularly in Michigan have with fall. We started laughing because it is so true! Fall is most definitely not a season, but a drunk-love holiday here in The Mitten.

With the obsession for the season comes the obsession for a little pot I like to call soup. You can really make anything into soup if you have some veggies, seasonings and a liquid. Soup soothes the soul and is a fix all to most things in life…didn’t you know?!

Let’s take it a step further and admit hot, creamy and steamy potato soup is a secret guilty pleasure we probably all share…so here is a recipe for you to whip up. Happy Souping!

Potato cream soup with wild mushrooms

Cream of Earth Soup

~ 1 tablespoon coconut oil

~ 1 tablespoon chopped onion

~ 1/2 cup mushrooms chopped

~ 1 cup diced cooked potatoes

~ 1 cup milk (almond or regular)

~ 1 cup organic vegetable stock

~ salt & pepper to taste

~ 1 tablespoon fresh parsley, chopped

~ 1 tablespoon chopped chives

Heat a skillet, add coconut oil. Once oil is heated add your mushroom and onion and saute for 5-7 minutes or until golden and tender. Remove from heat and set aside.

Place potatoes, milk and stock in electric blender. Cover container and turn on blender. Mix about 1 minute. Pour into saucepan and heat thoroughly over moderate heat, stirring frequently. Add in the mushrooms and onion and cook for 2 minutes. Sprinkle with salt & pepper. Serve immediately in soup cups, sprinkled with chives. For a richer soup, stir in 1/2 cup organic plain yogurt.

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