Rustic Potato and Mushroom Soup
Equipment
- sharp knife
- Cutting board
- measuring spoons,
- wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped (about ⅓ cup)
- 1 small tomato peeled, seeded, and chopped (about ½ cup)
- ½ pound shiitake mushrooms or a mix of wild and cultivated mushrooms rinsed, trimmed, and finely chopped
- ¾ pound potatoes peeled and coarsely grated
- 4 cups vegetable broth or chicken broth for non-vegetarian
- Salt to taste
- Freshly ground black pepper to taste
- 1 bay leaf
- ¾ teaspoon finely chopped fresh thyme or ⅛ teaspoon dried thyme
Instructions
- Heat the Oil: In a soup pot over high heat, heat the olive oil.
- Cook Onions: Add the finely chopped onion and cook, stirring, until wilted and transparent, about 5 minutes.
- Add Tomato: Add the chopped tomato and cook for 1 minute.
- Add Mushrooms and Potatoes: Stir in the finely chopped mushrooms and coarsely grated potatoes.
- Cook, stirring, until they have softened and released their juices, about 10 minutes more.
- Add Broth and Seasonings: Pour in the vegetable broth, and season with salt, pepper, bay leaf, and thyme.
- Simmer: Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for about 1 hour or until fragrant and flavorful.
- Finish and Serve: Remove the bay leaf.
- Serve the soup hot.
Notes / Tips / Wine Advice:
Wine Advice
A medium-bodied red wine like Tempranillo or a crisp white wine like Albariño pairs well with the earthy flavors of the soup.Nutritional Information
Calories: 180 kcal | Carbohydrates: 27 g | Protein: 5 g | Fat: 6 g | Fiber: 4 g | Sugar: 5 g | Salt: 1.2 mg
