The Gourmet Mama

On a thunderstormy day . . . or a wintry one for that matter, this soup is simply awesome. It’s hearty. It’s delicious. It’s filling. In short, it’s everything comfort food should be.

Potato Mushroom Soup

Serves 4

3 cloves garlic
1/4 lb button mushrooms
2 Tblsp. olive oil
2 c. potatoes, sliced
1 c. milk
2 tsp. consomme powder
salt to taste
cajun seasoning
paprika to garnish
1 tsp. dried parsley

Saute garlic and mushrooms in oil in a large pot for five minutes over medium heat. Add the potatoes and cook another 2 minutes, then add remaining ingredients.

Simmer for 15 minutes or until the potatoes are tender. Take out half the soup and blend in the blender until smooth, then return to the pot. This makes for a nice chowder-like soup that really hits the spot on a chilly day.