Wednesday, December 14, 2011

Potato Mushroom 20 minutes

We picked up our CSA today and it contained fresh potatoes and mushrooms which inspired me to make soup.  It took 20 minutes from washing the veggies to sampling the first spoonful.  That's my kind of meal.  

Melt a spoonful of coconut oil (or butter) in a large pan over medium heat.  Dice some onion and saute for 5 minutes.  Add 3 cups of chicken broth (I use Better than Bouillon mixed w/ water) and then add a dash of salt, pepper and dill.  Dice 1 lb. of potatoes and add to broth.  Cover and simmer for 20 minutes on medium heat.

In a skillet, add a spoonful of coconut oil (or butter) and mix in mushrooms.  Saute for 5 minutes and then stir into soup.  (you could do any veggie here.....carrots, celery, whatever you have on hand.)

In a small bowl, mix 1/2 cup of cream with 1/4 cup of flour.  I skimmed the cream off our milk and used spelt flour.  Stir into soup.  Ladle into bowls and garnish with fresh dill or rosemary.  Or don't garnish at all.  It won't be sitting around long enough for anyone to notice.  My crew gulped it up and asked for seconds.  Me?  I can't stop eating it.......