Creamy but without the addition of cream, this healthful soup is made with a base of potatoes. Buttery-tasting Yukon gold, my favourite. Mushrooms add a woodsy, earthy flavour, and the broccoli contributes green notes. Some broth, some herbs, a little grated cheese, and in about half an hour, soup's on! A delicious soup, a "make you happy" kind of soup.
I pureed the ingredients until they reached a smooth consistency. Leaving them chunky would have been good too, but maybe next time. This time I was in the mood for smooth textures. Too many sharp edges in my hurried life ... It occurred to me that unconsciously, I must have been yearning for a bowl of nourishing soup. Warm, comforting soup to smooth life's sharp edges. I chopped, sauteed and boiled, breathed in the aroma of the broth, and anticipated my first serving of hot, thick, smooth soup. Warm, comforting soup, my nostrum for stress!
Eat this soup when it's really hot. That's when the flavours are at their best. And crunch on some crackers when you're between spoonfuls. Slurping is optional.
about 10 sprigs of parsley
For the garnish, to be prepared when the soup is cooking:
Save a few sliced mushrooms and some broccoli florets. Have some chives on hand. Prepare the garnish while the soup is cooking:
The mushrooms should be sauteed and the broccoli can be boiled, but it needs to be blanched so that it can retain its green colour.