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.
- 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)
In a large saucepan, sauté the onion and mushroom in a little water until tender.
Add the vegetable stock, potato and carrot, then bring to the boil over a high heat.
Remove 750 ml–1 litre (251/2–34 fl oz/3–4 cups) of the stock and vegetables and blend until smooth.
Return the blended soup to the pan, reduce the heat to low and add the cooked pasta, herbs and seasoning.
Cover and simmer for 8–10 minutes, then check and adjust the seasoning if needed.