OrganicBunny.com Eating

"Please, sir, I want some more?"

I don't know about you, but when the fall season finally hits, I crave comfort food. And to me, comfort food involves soup.

While your basic "tomato out of a can and a side of grilled cheese" meal will often satisfy my cool-weather craving, there are times when I yearn for something a little more hearty and flavorful. And when that happens, I turn to this surprisingly satisfying recipe, which I want to share with you. This is truly an autumnal soup!

Mushroom & Potato Soup

This recipe yields a delicious, thick, flavorful soup worthy of your favorite restaurant. It's also surprisingly easy to make. It takes about an hour to slice, dice, and cook everything, though, so don't make it when you're in a hurry. Soup, like life, should be savored slowly.

Ingredients

3 TB butter and 2 TB butter substitute, separately (we like Smart Balance, which has no trans fat)
3 fresh organic green onions, chopped
1c. matchsticks cooking carrots (or 2 large organic carrots cut into slices, if you prefer to do the chopping yourself - I'm lazy!)
1pckg (4c.) organic broth (we use chicken broth but go for vegetable broth if you're vegetarian. If you're going chicken, try a low-fat / low-sodium variety; it'll still be delicious!)
1c. water
2 tsp dried dill weed
2 tsp salt (or less, to taste)
1 tsp fresh ground pepper (or less, to taste)
1 bay leaf
2 lbs (about 4 large) organic russet potatoes, peeled and cubed
10 oz. (more or less to taste) fresh mushrooms, sliced (brown mushrooms work, or try some exotic varieties, like Maitake)
1c. half-and-half (or organic milk, if you prefer)
1/4c. all-purpose flour

Steps

1. Have everything chopped and ready before you start (for me, this often is the longest and most tedious part - blast some good music and sing along to keep yourself entertained while peeling potatoes!)
2. Melt the 3TB butter substitute in a large saucepan. Add the carrots and onions and sauté for about 5 minutes.
3. Add the broth, water, dill weed, salt, pepper, and bay leaf. Stir. Bring to a low rolling boil.
4. Add the potatoes. Cover and cook for about 20 minutes, until the potatoes are soft but not falling apart (taste 'em and get 'em to your liking!).
5. While the potatoes are cooking, melt the other 2TB butter substitute in a medium skillet. (It'll look like a lot at first, but don't worry; they shrink as they cook!) Add the mushrooms and sauté until they are brown and soft, not crunchy. (Cook time will vary according to what variety of mushroom you use.)
6. When the potatoes are ready, remove the soup from heat. Find and REMOVE the bay leaf. Add the mushrooms. Stir.
7. Mix the flour and half-and-half in a small bowl until creamy & smooth. Add the mixture to the soup mixture and stir until well blended.
8. Serve immediately and enjoy - we like our soup with rolls or biscuits to dip!