The Last Thing – Soup Recipe

This Mushroom Soup recipe will chase away the deep winter blues. Our friend Beans can’t wait for his own serving!

Gitche Gumee Gumbo
4 cup vegetable broth
3 large potatoes, partially peeled or well scrubbed, cut into bite-sized pieces
16 oz. Portbella mushroom, sliced for sauteing
1 onion, sliced for sauteing
2-3 cloves garlic, minced
Bay Leaf
Salt & Pepper

  1. Bring potatoes to simmer in broth
  2. In meantime, sauté onions in olive oil, then add mushrooms, finally garlic for 1 minute, then add mixture to broth.Add bay leaf.
  3. Cook potatoes until tender.Smash ¼ of potato chunks to thicken broth
  4. Add ½ t salt and ½ t pepper, more to taste
  5. Finish with 1 T red wine vinegar, white wine or lemon juice

Optional: bacon bits, caramelized leeks or caramelized onion, sprinkled on top of bowls of soup.

Serve with dollop of sour cream or plain yogurt.