Recipes
Potato Mushroom Chowder
This recipe was brought to you by Dr. Pamela Popper
Potatoes are a staple food in my diet, and soup is one of my favourite ways to eat them in the winter when it’s freezing cold in Ohio. I do a lot of batch cooking on Sundays because I don’t have much time to cook during the week. This recipe makes a BIG pot of soup, which provides several quick meals during my very busy days. Serves 4-6.
Ingredients
- 1 onion, chopped
- 220 g (8 oz) button mushrooms, sliced
- 1.9 litres (64 fl oz) vegetable stock
- 680 g (1½ lb) waxy potatoes, skin on, cut into bite-sized pieces
- 4 large carrots, chopped
- 220 g (8 oz) rotini pasta, cooked according to the packet instructions
- 2 tablespoons dried oregano
- 1 tablespoons dried thyme
- sea salt and freshly ground black pepper, to taste (optional)
Instructions
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Step 1
In a large saucepan, sauté the onion and mushroom in a little water until tender.
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Step 2
Add the vegetable stock, potato and carrot, then bring to the boil over a high heat.
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Step 3
Remove 750 ml–1 litre (251/2–34 fl oz/3–4 cups) of the stock and vegetables and blend until smooth.
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Step 4
Return the blended soup to the pan, reduce the heat to low and add the cooked pasta, herbs and seasoning.
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Step 5
Cover and simmer for 8–10 minutes, then check and adjust the seasoning if needed.
