This soup combines two of my favorite comfort foods: soup and potatoes. I made this soup in the restaurants, and customers kept flocking to me asking for the ingredients, which broth I used and how much butter it took to make it. The soup is vegan, has no butter, and no chicken broth, it’s a beautiful, healthy soup. Without further ado, here it is:
Start by boiling the potatoes after they are peeled in water that is flavored with fresh ginger and turmeric. Boiled until the potato are very soft. Remove from the heat. Puree with hand held mixer until smooth. Set aside.
Slice the mushrooms and slice the onions. Saute half of the mushrooms in the olive oil until the water evaporated and the mushrooms start to turn golden on the edges. Remove the mushrooms and set aside. Add the onion and rest of the olive oil and saute until golden. Add the cooked mushroom back and season.
Spoon the cooked mushroom and onion mixture into the pureed potatoes. Bring back to a boil. Cook for 5 minutes. Remove from the heat, add the basil paste, sprinkle with fresh sliced mushrooms and serve.
- 6 medium russet potatoes
- ¼ cup olive oil
- 1 pound white mushroom
- 1 red onion, julienne
- ¼ cup chopped fresh basil
- 1 clove garlic
- ¼ cup lemon juice
- zest of one lemon
- 2 teaspoons grated fresh ginger
- 1 teaspoon turmeric
- salt and pepper to taste
- Peel the potatoes, cut in half and place in heavy stew pot. Pour about 16 cups of water. Add little salt, the turmeric and 1 teaspoon fresh ginger. Bring to a boil and cook over medium heat until the potatoes are soft ready to mash. Remove from the heat. Use hand held blender and puree the potatoes. Add little water if the potato soup very thick.
- In frying pan, heat half of the olive oil and saute half of the mushrooms until the water evaporated and the edge of the mushrooms start to get golden. Remove the mushrooms and set aside.
- Pour the rest of the olive oil into the frying pan, add the red onion and cook until translucent. Add the cooked mushrooms back to the pan. Add little salt, pepper and the rest of the fresh grated ginger. Stir, remove from the heat and add to the potato soup.
- In a blender, puree the fresh basil with the garlic, lemon zest and fresh lemon into smooth paste.
- Bring back the potato and mushroom soup into boil. Adjust the seasoning and remove from the heat.
- Just when you ready to serve, add the basil paste and the rest of the fresh mushroom. Serve and enjoy.