Potato-Wild Mushroom Soup

My sweetie made this a few nights ago. It’s very simple to make but has wonderful layers of complexity…and it’s total comfort food!

Potato-Wild Mushroom Soup
Serves 4

3 carrots, diced
2 celery stalks, diced
1/2 pound chanterelle or shiitake mushrooms, sliced
1 cup dried wild mushrooms
1/2 cup caramelized onions
3 cloves garlic, minced
1 teaspoon thyme
1 teaspoon marjoram
1/4 teaspoon white pepper
3-4 tablespoons miso paste
1 quart (or more) mushroom broth
5 large potatoes

Dry-Sauce the carrots and celery, then add the mushrooms. Cook the mushrooms until they release their liquid. Add caramelized onions, garlic, herbs and pepper and stir. Add the miso and mushroom broth and simmer for 20 minutes. Add potatoes and enough broth to cover, if needed. Simmer until potatoes are tender. Serve with crusty whole wheat bread.

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