Ingredients
Units
Scale
- 2 Tbsp vegetable oil
- 2 medium onions, chopped (or use 1 large leek + 1 onion)
- 2 lb all-purpose potatoes, peeled and coarsely chopped
- 6 cups vegetable stock
- salt and freshly ground black pepper, to taste
- ⅛ tsp freshly ground nutmeg
- ¾ cup cream
- 1 Tbsp chopped fresh chives, optional
- 6–8 shiitake mushrooms (optional)
- 2 tsp vegetable oil (optional)
- sour cream (optional)
- chives, chopped (optional)
Instructions
- Heat the vegetable oil in a soup pot over medium heat. Add the onions and cook, stirring occasionally, for 2-3 minutes.
- Add the potatoes, stir for a minute. Pour in the vegetable stock. Add salt and pepper and the nutmeg. Bring to a simmer, lower the heat and cook, partially covered, for 45 minutes or until the potatoes are tender.
- Meanwhile, roast the mushrooms. Preheat the oven to 450°F. Rinse and dry the mushrooms and coat them with the 2 tsp vegetable oil. Place on a baking sheet and roast for about 25 minutes or until well browned. Chop or shred to be sprinkled over the soup.
- Take soup off the heat and let cool slightly. Puree the ingredients in a blender or food processor or with an immersion blender. Return the soup to the pan. Add the cream and heat through.
- Serve with an optional garnish of chopped chives or chopped, roasted shiitake mushrooms. Add a dollop of sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ashkenazi