Oh yeah, bring on the tasty soup du jour! This Mushroom potato soup is so simple, robust and flavorful!
3-4 tablespoons extra virgin olive oil
1 clove garlic, smashed paste
1 small yellow onions, diced
4 cups chicken stock
2-3 Yukon gold potatoes, diced
2 oz, shitake mushrooms
2 oz oyster mushrooms
10-12 oz baby portabella mushrooms
3 bay leaf
1/2 cup white wine
1/2 cup heavy cream
kosher salt and pepper to taste
In stock pot: sauté chopped onions in 2T oil until wilted & add garlic paste.
Add diced potatoes, bay leaves and half the chicken stock (2 cups), simmer 20 minutes
In separate pan, warm 2T oil and sliced mushrooms to caramelize 8-10 minutes.
Drain mushroom drippings into potato, onion stock pot & discard bay leaves
Next puree cooked potatoes, onions and broth base with hand immersion blender
Deglaze pan sautéed sliced mushrooms with white wine and add to pureed potato soup base
Add remaining chicken stock, simmer caramelized mushrooms in potato base for 10 minutes
Use an immersion blender again to puree sliced mushrooms. Add heavy cream and stir well
Garnish with dollop of sour crease & chives if desired. Reserve a small amount of caramelized sliced mushrooms for garnish too.