The groundhog saw his shadow so it looks like we are in for a few more weeks of winter. I am hoping he might be wrong because some trees are already starting to bud and I am ready to get busy cutting back the grapevines, planting vegetables and doing the spring pruning.
But until then, soup is one of the best ways to keep warm on cold winter days. This week’s recipe is a thick and satisfying soup that is also healthy. With just a little butter for sautéing, there’s not even any milk, cream or cheese.
Until next week, bundle up, stay warm and keep dreaming of spring.
2 large baking potatoes peeled and chopped into 1/4 cubes
1 white onion, finely chopped
2 cups sliced mushrooms
4 cups low-sodium chicken broth
2 tablespoons butter
1/2 cup flour
Salt and pepper, to taste
In a large saucepan melt butter on medium heat. Add onions and cook for 2 minutes. Add mushrooms and potatoes and cook for and additional 2 minutes. Add flour and mix well with other ingredients. Add chicken broth and bring to a boil. Season with salt and pepper. Simmer on low until heated through and potatoes are tender.
Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com