POTATO & MUSHROOM SOUP

POTATO & MUSHROOM SOUP image

Yield 12 bowls

Number Of Ingredients 11

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2 leeks, chopped
2 large carrots, sliced
6 cups veggie broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1/4 cup Nutritional yeast to thicken
fresh dill weed, for garnish (optional)

Steps:

Sautee (in broth) leeks and carrots, and cook 5 minutes. Pour in remaining broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. Saute (in broth) the mushrooms 5 minutes, until lightly browned. Stir into the soup. In a small bowl, mix the Nutrional Yeast into some broth, then stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.