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.
- 3/4 cup chopped onion
- 2 tablespoons water
- 2 stalks celery, chopped
- 3 large potatoes, cut into 1 inch chunks (use red waxy cooking potatoes or yellow-fleshed Yukon Gold or Yellow Finn potatoes)
- 3 fresh shiitake mushrooms, chopped
- 1 cup diced carrots
- 2 teaspoons fresh parsley or 1 teaspoon dried parsley
- 1/4 teaspoon dried dill weed
- 4 cups water
- 1/4–1/2 teaspoon salt
- 1 tablespoon white miso
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.
