Weeknight Vegetarian Potato Mushroom Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop onions, mushrooms and add to pot with 2 tbsp butter, drizzle of olive oil. Sprinkle with generous pinch of salt and saute until cooked down and onions are translucent. Added minced garlic, cook until fragrant.

Step 2

Add flour, saute on medium low until flour is cooked before adding in 1 cup dry white wine. Cook for 3-5 minutes before adding vegetable stock

Step 3

Chop potatoes into quarter inch cubes before adding to pot. Bring pot up to a boil, reduce to simmer, add thyme and bay leaves. Simmer for 30 minutes or until potatoes have broken down.

Step 4

Once potatoes have broken down, reduce heat to low. Add sour cream, parmesan cheese. Stir and mix for a few minutes until creamy. Finish with 1 tbsp high quality white miso, whisk in to ensure no lumps are left in soup. Add salt and pepper to taste. Top with fresh, finely sliced chives.