mushroom potato soup

It is lunch time and I already feel like I put in a full day.  There was the farmer's market and the grocery store.  Breakfast was made.  Dinner has been started.  Jam was made.  Brioche is started.  I take pictures of my kitchen and the range top just to show how much is going on.  I rarely put them here.  

All this does not include the sewing I wish to do or the work I want to do in the garden.  I NEED flowers.  I am going to start my winter garden today and plant many more flowers then I did for the spring garden.  I also get to go back to the hardware store for shopping.  I like to shop at the hardware store!

I even started dinner for tomorrow.  A mushroom soup for the basis of risotto.  I made enough for lunch today.  Instead of straight mushroom, I added some potatoes that were too much for the pot yesterday.  They were already cut up so I needed to use them.

mushroom potato soup

2 to 4 tablespoons olive oil

1/2 onion, peeled and chopped fine

6 cloves of roasted garlic

1 small oyster mushroom (about 1/4 pound), cleaned and chopped to your liking

1 large handful shikate mushrooms (about 1/4 pound), cleaned and chopped to your liking

1 large handful crimin mushrooms (about 1/4 pound), cleaned and chopped to your liking

1 large russet potato, peeled and chopped fine

1 large pinch salt

1 large pinch ground black pepper

1/4 to 1/2 cup white wine (I used a Reisling), optional

enough water to cover.  (You can make this a thinner or thicker soup by how much water you add)

In a large heavy pot (dutch oven), heat the oil over medium heat.  Add the onions, mushrooms, garlic, and potatoes.  Let them saute until you see some brown edges.  Season with the salt and pepper.  Add the wine and let cook a bit.  Add the water and bring to a boil.  Turn down and let simmer for a hour.

Use in risotto.  Eat with toast.  Enjoy.