Potato Shiitake Soup

Makes about 5 cups

Whether you are in the mood for something warm and creamy or simply looking for a different way to cook potatoes that need to be used, potato soup is the perfect, quick solution. A couple shiitake mushrooms provide a wonderful base flavor to the soup stock and the white miso enhances the soup's creamy texture.

Heat the water in a pot and water-sauté the chopped onion for about 5 minutes. Add the remaining ingredients, reserving the white miso for adding after the soup is done. Bring to a boil, reduce heat to medium-low, and continue to cook for about 40 minutes until all the vegetables are very soft. Using a potato masher, coarsely mash the vegetables, leaving a somewhat chunky but creamy texture. Dilute the white miso in a small amount of the soup liquid and stir into the soup. Garnish with fresh parsley or dill weed and serve.

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