Home-made Soup ~~~ Potage

Anyone who has visited the country towns and villages of France will have tasted potage, homemade soup often made while you wait. These soups are the freshest possible, truly delicious, and so easy to make.

If you are European you may be familiar with Cranks, Britain's famous, but sadly now gone, vegetarian restaurant chain. Here chain didn't mean hundreds of 'em all along highways and byways - just a few scattered here and there. The remaining restaurant is in Devon so I'm still able to eat there when visiting my home - lucky me.

Started in London in 1961, these amazing 'health foods' became so popular that in response to customers' requests, the recipes were published in 1982 in the first of many cook books. This original book has been my favorite place to go for soups as they are based on French style potage. A few fresh vegetables and easy to follow instructions produce fabulous, healthy soups.

As the chilly weather arrives, a warming soup is one of the comfort foods we all embrace. Don't open a can full of sodium-laced, pallid looking, overcooked veggies swimming in grey water! Keep an onion and a potato on hand, some veggie bouillon cubes in a nearby glass jar, a few sprigs of flavorful Italian parsley on the kitchen window sill................and with a few fresh veggies from the market you will be on your way to healthy, tasty, very quick to prepare fresh soups.

MUSHROOM SOUP

Medium-sized onion 1

Small potato 1

Mushrooms 2-3 cups

Butter 4 Tbsp

Thyme 1 tsp

Large sprig of parsley

Vegetable bouillon cubes (2) dissolved in 1 cup hot water, (or, better still, vegetable water left over from cooking other veggies)

Milk 2 cups

Pepper to taste (salt usually not necessary)

Chop vegetables. Melt butter in large saucepan and saute onion until transparent. Add potato and mushrooms and cook, stirring, 2 mins. Add remaining ingredients, bring to a boil, reduce heat immediately, cover and simmer 20 mins. Allow to cool slightly, then blend with stick blender until smooth. Reheat to serving temp. adjust seasoning to taste.

Serve in a warmed bowl with a swirl of cream and hunk of crusty farm style whole grain bread.

Note on the blender - if you don't have a 'stick' style blender run to the kitchen store right now! You will love it and use it often - I couldn't cook without this marvelous tool.

Today I used Baby Bella mushrooms - a large container at Costco is very inexpensive. Regular white mushrooms are fine, or any combination of mushrooms will work.
More easy soup recipes coming later ~ enjoy!