Rustic Potato Soup

Rustic Potato Soup


1 pound boiled small red or golden potatoes sliced

1 large yellow onion chopped

1 cup sliced small portobella mushrooms

2 cloves garlic minced 

2 large carrots chopped

2 stalks celery chopped

1/2 cup wild rice 

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

1 tablespoon olive oil

4 tablespoons butter

6-8 cups vegetable broth

1/2 cup cream

salt and black pepper to taste


Heat olive oil and butter in a large pot over medium heat. Add onions and saute until tender. Add sliced mushrooms and cook until tender. Add minced garlic and saute for another minute to release garlic flavor, but not burn. 

Add sliced potatoes, and stir well into onion and mushroom mixture. Allow the potatoes to slightly brown. Add chopped carrots, celery, wild rice, and vegetable broth. Stir in sage, thyme, rosemary and bay leaves. Bring soup to a boil, reduce heat and cook on low heat until wild rice is tender, about 45 minutes. Stir in the cream, and adjust the thickness of the soup by adding more vegetable broth. Both the potatoes and the rice will absorb the liquid and make the soup rather thick. Up to 2 cups more of the vegetable broth may be needed to thin the consistency of the soup. 

Add salt and black pepper to taste. Simmer the soup on a low heat until heated through. Once the cream has been added, do not allow the soup to come to a boil. Before serving, remove bay leaves.

Ladle into soup dishes, and enjoy!

This is a hearty soup, perfect for winter. Serve with a nice slice of hearty bread.

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