Mushroom & Potato Soup

This is a very simple soup recipe that's big on flavor. It makes perfect use of your winter produce box.

Prep Time: 2 minutes

Cook Time: 45 minutes

Servings: 5-6

FarmDeliver Shopping List

• 10 small to medium organic Idaho russet potatoes
• 1/2lb mushrooms from Ferg's Fabulous Fungi
• 1 whole organic yellow onion
• 2-3 spray-free garlic cloves
• 2 tbsp raw, grass-fed butter
• 3-4 cups raw, grass-fed milk and/or pastured chicken broth
• Fresh herbs, dried herbs or Boise Spud Rub seasoning blend from Starlight Herb & Spice Co

Additional Ingredients

• Salt and black pepper
• Optional: substitute oil for raw butter

Directions

1. Wash the potatoes and mushrooms.
2. Halve the potatoes and place them in a pot of water to boil. Use just enough water to submerge the potatoes.
3. Chop the mushrooms and onions.
4. Heat 2 tablespoons butter or oil (or one tablespoon of each) in a pan on the stove. Add the mushrooms, onions, and whole, unpeeled garlic cloves. Sautee on medium-high heat until golden brown. Add fresh or dried herbs or Boise Spud Rub to the mixture to sautee for the last 60 seconds or so.
5. Once the garlic is soft, place it on a cutting board and smash it with the side of a knife to easily remove the shell. Finely chop the soft, exposed garlic clove, then re-add it to the pan.
6. Deglaze the pan with a ladleful of the potato liquid and remove from the heat.
7. Once the potatoes are soft, drain all but 1 cup of the potato liquid.
8. Pour the mushroom and onion mixture into the potatoes. If necessary, swirl another ladleful of potato liquid in the pan to fully drain the ingredients into the pot.
9. Add the rest of the milk or broth to the soup pot. (Ideally, use about 1.5 cups of each, but if you only have one or the other available, just use what you have.)
10. Use a handheld potato masher to lightly mash the soup into a chunky texture.
11. Add more milk or broth at this point if you prefer a runnier soup.
12. Then ladle about half of the soup into a blender and blend until smooth. Pour the blended soup back into the pot with the lightly mashed soup. This will achieve a smooth soup with some pleasant chunky texture.
13. Simmer everything together for about 20 minutes.
14. Salt the soup until full flavor is achieved. Optionally garnish with a drizzle of lemon juice and fresh or dried herbs.