Potato Mushroom Soup

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)

Directions

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!