Kamja Guk Potato Soup
Korean Comfort Breakfast
Ingredients
- 2 large potatoes
- 2 medium carrots
- 3 cups 2 10 3/4-oz. cans beef, chicken, or vegetarian broth
- ½ cup quartered fresh mushrooms
- 1 green onion chopped
- ½ teaspoon black pepper
Instructions
- Peel potatoes and carrots, then cut them into bite-sized pieces.
- In a large saucepan, combine broth, potatoes, and carrots.
- Bring to a boil over medium-high heat and boil for 5 to 8 minutes.
- Reduce heat to low, cover, and cook for 8 to 10 minutes or until vegetables are very tender.
- Add mushrooms, green onion, and black pepper.
- Stir well and cook for an additional 2 minutes.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty and comforting potato soup with a light and crisp Chardonnay or a Pinot Gris. The subtle flavors of the wine will complement the simplicity of the soup, making it a delightful start to your day.Nutritional Information
Calories: 120 kcal | Carbohydrates: 27 g | Protein: 3 g | Fiber: 4 g | Sugar: 3 g