Mushroom and Potato Soup
2 Tablespoons butter
1 Onion, finely chopped
2 Celery ribs, finely chopped
1 Garlic clove, crushed
1 lb Mushrooms
cleaned and coarsely chopped
1 qt chicken broth
1/2 lb baking potatoes, peeled and cubed
2 Tablespoons finely chopped parsley
salt and ground black pepper
1. Melt the butter in a large saucepan over medium heat.
Add the onion, celery, and garlic and cook for about 3–4 minutes,
or until softened.
2. Stir in the mushrooms and cook for 5–7 minutes more.
Add the stock and potatoes and bring to a boil. Reduce the
heat and simmer gently for 30-35 minutes.
3. In batches, process in a blender or food processor with
the lid ajar until coarsely puréed.
4. Sprinkle in the parsley and season with salt and pepper.