Soup season is once again upon us! And while I love the fact that the weather is cool enough to make soups and use my oven again, and actually enjoy fresh air with the doors and windows open, I don’t LOVE soup. It’s not that I hate soup, I definitely don’t. It just never feels like a meal to me. I always feel like it isn’t the super delicious, satisfying dinner that my taste buds are asking for, like a delectable pasta or some tasty tacos… HOWEVER, this soup is the complete opposite. This soup is so incredibly satisfying. This is one of the few soups where I may have more than one bowl. I eat this soup with some fresh baked bread with a crunchy crust and I actually feel like I ate dinner. It hits every note and leaves absolutely nothing to be desired. It is everything I ever wanted in a soup and more. For me, the mushrooms really add to the overall experience, I may even add extra sometimes, but you can omit them if you ABSOLUTELY have to, though I definitely would give it a try before you do! And for those that really just need that extra pièce de résistance, you can even crumble up a little bit of cooked bacon on top. The hubby enjoys it this way, while I like it the old plain jane way. Anyway, this is pretty much my favorite soup I’ve ever made and I really hope it gives you the same satisfied, delicious feeling it does for me!
Ingredients:
- 2 tbsp olive oil
- about 1/2 of a yellow onion, small diced
- 1 cup white button mushrooms, washed and chopped
- 2 cloves garlic, minced
- 4-6 large potatoes, washed, peeled, and large diced
- 1/4 tsp seasoned salt
- 1/2 tsp ground black pepper
- 1/4 tsp turmeric
- 1/2 tsp ground mustard
- 1/2 tsp ground basil
- 1/2 tsp ground oregano
- 4 cups prepared beef bouillon
- 1 1/2 cups heavy cream
- 1 tbsp worcestershire sauce
*Makes 6 servings*
Directions:
1. Heat olive oil in a pot over medium heat. Sauté the onion until translucent, about 3 minutes.
2. Add the garlic and mushrooms and sauté for about a minute.
3. Then add the seasoned salt and ground black pepper. Stir it all around for another minute or two.
4. Add the turmeric, ground mustard, basil, and oregano. Then stir it all together.
5. Add the potatoes.
6. Pour in the beef bouillon and give it a stir.
7. Bring it to a boil. Then reduce the heat to medium-low, cover with a lid and let boil for about 30 – 40 minutes, or until the potatoes. Stirring occasionally.
8. When the potatoes are soft, pour in the cream and continue cooking for about 5 minutes, or until the soup is nice and hot.
9. Turn off the heat, stir in the worcestershire. I also like to add a touch of fresh cracked pepper at this step. Then serve it right away with some delicious fresh bread!
*Optional* Top the soup with crumbled cooked bacon when it is served into bowls.
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