Cream of Mushroom & Potato Soup

Directions

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1. In a large pot on high heat, sauté the onions in oil stirring frequently until the onions caramelize, about 8 minutes. Add splashes of water as needed to deglaze the pot.
2. Once the onions are lightly caramelized, add the garlic and sauté until lightly golden. Reduce the heat slightly if needed.
3. Add the remaining ingredients to the pot, except for the mushrooms, bring to a gentle boil for 5 minutes.
4. Reduce the heat to medium-high and add the mushrooms. Allow to simmer for about 15 minutes, or until the potatoes are cooked.
5. Using an immersion blender, blend some of the soup but allow some chunks to remain. Alternatively, use a standing blender, in which case blending about half of the soup is recommended.
6. Taste test, add more pepper if desired, plate, garnish, and serve while hot.

Storage

• Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.