Wintery soup

Although winter is almost over spring is surprising us with cooler days. When looking for a comforting healthy dish try this creamy soup, filled with vegetables and aromatic caraway seeds. The soup is easy to make and keeps great for several days.  Serve with bread or crackers.

2 tablespoon olive or grape seed oil
3 medium sized Yukon gold, russet or white round potatoes cut into small cubes
5-6 shallots, thinly sliced (you can use onions for a more robust flavor)
3 cups mushrooms (shiitake and oyster are my favorite but any strong-flavored mushrooms will do), roughly sliced
1 teaspoon caraway seeds
2-3 bay leaves
2-3 garlic cloves, sliced
1-2 teaspoon dry basil
1 medium size carrot, sliced into half circles
8 cups vegetable broth
salt, pepper to taste
sour cream and herbs for garnish (optional)

potato-musher
soup pot and a smaller pot

• Boil potatoes till very soft. Add bay leaves, salt, and some garlic to water for flavor. You can also cook potatoes in a microwave, if you want to safe time.
• Meanwhile, heat the oil in a heavy bottom deep pot and fry caraway seeds for 2-3 minutes or until aromatic. Add garlic and fry it for another minute. Add shallots, reduce heat to medium and fry until soft.
• Add mushrooms, stir, and saute for 5-7 minutes. Flavor the mix with basil, salt and pepper, and add carrots. Let the mix cook until carrots are soft.
• Drain potatoes and add to the pot with mushrooms, mix well, add stock, and bring soup to boil. Reduce heat to low and let simmer for 5-10 minutes. You want the potatoes to become very mushy.
• Roughly mush potatoes, adjust for salt and pepper, and let the soup stand for 15-20 minutes before serving.
• Garnish with a dollop of sour cream (optional) and some fresh herbs (I like dill and parsley).

Makes 4-5 servings

Esya (aka Urwen) keeps sharing her recipes with PassiFlora readers.  During long winter evenings she enjoys baking, jewelery making, and painting.

Recipe: Esya Osherovsky
Photography: Eric Gloutnay