feelin' soupy

It's getting colder and we haven't brought ourselves to turn on the heat yet. Tonight we're making a potato soup with mushrooms. Last time Sanne made this, it was a little too thick, but ended up being a perfect mashed potato recipe. Tonight, we are definitely going for soup consistency.

So first is the chopping of the onions. Saute a chopped red onion with some butter. We roasted a couple of large garlic cloves in a garlic roaster, which will be added when they're done. If you don't have a garlic roaster, just toss them in the pot with the butter and onions.

chop chop

I ask you: Is there a better smell?

When the onions are translucent, add chicken stock and chopped potatoes. We didn't have a whole lot of potatoes, so when just kinda added a little stock at a time until it looked right.

Then, we added some chopped mushrooms, the roasted garlic and some rosemary and bring to a boil. Then reduce heat and simmer until potatoes are tender.

I (Mandi) have to confess, I hate directions. I don't like following recipes. While we do use cookbooks and recipes, we more or less use them as references or for inspiration.  We will try to be as detailed as possible, but if you have any questions or need clarification on anything, just ask.  :)

When the potatoes are tender, smash them up with a potato masher (or, if you want a smoother consistency, puree everything in the blender). Once the mixture is the right consistency, add milk or cream. We didn't have any heavy cream, so we used our milk and a little sour cream. Then add cheese until its cheesy enough for you.

This soup isn't very pretty. The mushrooms and purple potatoes made it this muddy color. Actually, it looks like something that would be served to the orphans in Oliver Twist.

Please Sir, I want some more!

But it did the trick.