Sunday's Soup/Rustic Potato Soup

I have really neglected the blog of late. Everything's fine, just life. I have been sewing, and I have been cooking, just not posting. 

The soup recipe that I'm sharing today is a favorite of mine during the cold winter months. Although, I don't make it that often as it does contain butter and cream. But, it's one that makes my husband smile, so from time to time, I figure, a little butter and a little cream is not going to be the end of the world ;)

Rustic Potato Soup

I call this a rustic soup as the skin is left on the potatoes, and it's not your typical creamy, potato soup. 

This soup came about because I had leftover small boiled potatoes. I'm sure the soup will be just fine, and taste just as good if you begin with raw potatoes. But, you will need to adjust the liquid as the raw potatoes may absorb more of the broth than the pre-boiled potatoes.   

I began with 1 pound of small golden potatoes that were previously boiled, and then sliced. Small red potatoes would work just as well. 

Heat the oil and the butter in a large pot over medium heat. Add the chopped onion. The butter will turn the onion a beautiful golden yellow. Saute the onion until tender. 

Add 1 cup of sliced small portobella mushrooms and cook until tender. They will turn a lovely dark brown. Add 2 cloves of minced garlic, and saute for about a minute just to release the flavor, but not burn the garlic. 

Add the sliced potatoes and allow them to saute in the onion and mushroom mixture until they just start to turn a little brown. This will only take a few minutes. To be honest, you could actually stop here and just enjoy the potatoes as they are :) But don't!!! I think you'll love the soup! 

Add 2 chopped carrots, 2 chopped stalks of celery, 1/2 cup wild rice, and 6 cups of vegetable broth. Stir in 1 teaspoon of rosemary, thyme, and sage, along with 2 bay leaves. Bring the soup mixture to a boil, reduce heat to simmer, and allow the soup to cook until the wild rice is tender, about 45 minutes. 

Once the wild rice is tender, add 1/2 cup of cream. The rice and the potatoes will thicken the soup, so adjust the consistency at this point by adding in more vegetable broth. Two more cups may be needed. Heat the soup over a low flame, and do not allow the soup to come to a boil once the cream has been added. Before serving, remove the bay leaves. 

Rustic Potato Soup
downloadable recipe

ingredients;
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

directions;

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.

This is a soul warming soup, at least for me. I hope that you'll enjoy it as much as I do.

Rhonda