Soup weather blew into central Illinois yesterday, and we thought it might be nice to have mushroom soup sometime this week. I’m sure I could find a recipe for it in one of the wonderful cookbooks on my shelves, but instead I decided to try something different – different that’s also kind of the same. My sister Jenny gave me a file full of her favorite recipes as a wedding present in 1978, and among them is one for potato soup that’s become one of our favorites, too. It’s a wonderful, warm, comfort food soup. But the really great thing about the recipe is the way it puts up with substitutions and variations. You can make it with water, make it with broth, leave out the celery, add bacon or sausage, caramelize the onions, substitute leeks, add roasted garlic, add cream, add herbs, or leave out the margarine, etc. I’ve never added mushrooms to the basic recipe, but I bet it’ll make a knockout mushroom soup.
Peel and slice:
2 medium-sized potatoes
Skin and chop:
2 medium-sized onions
4 ribs of celery
Sauté these ingredients in 1 ½ tablespoons butter
Boiling water to cover
½ teaspoon salt
Boil the vegetables about 20 minutes
Pour mixture into a blender with:
2 tablespoons margarine
Makes about 3 cups
P.S. Still no bombe report from my kitchen, and I suspect the same is true for Amy. Isn’t it funny how time slips away? I won’t promise, but maybe I’ll get my experimental Thyme Bombe made by next month.