Printed from: www.grandmotherskitchen.net
Ingredients
Makes 6 cups
2 Tablespoons butter
1/2 onion, chopped into small pieces
1 garlic clove, minced
1 celery rib, or the leafy tops, 1/2 cup worth, finely sliced
10-12 white mushrooms, medium size, cleaned and sliced
2-3 russet potatoes, peeled, chopped into small cubes (4 cups worth)
1 small butternut squash, peeled and chopped into small cubes (2 cups worth)
1 teaspoon salt
1/2 teaspoon pepper
4 cups chicken broth (946ml tetra pack)
1. Prepare all the vegetables. Melt the butter into your soup pot and add the onions and garlic. Cook a few minutes over medium heat until soft.
2. Add the celery and cook 2 minutes longer.
3. Add the mushrooms and cook a few minutes until they are soft.
4. Add the salt and pepper and stir together.
5. Add the potatoes, squash and soup broth. Bring to a boil,then turn down to a gentle boil and cook for 20 minutes.
6. Serve. Soup will keep refrigerated for several days.
ENJOY!