Wild Mushroom Soup

This rustic and hearty soup with potatoes and wild mushrooms is a quick and delicious autumn dish to warm tummies on a cool, crisp evening!!

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 2  tablespoons butter
• 1  onion, chopped
• 1  lb  wild mushroom, thinly sliced (such as shiitake or oyster)
• 4  cloves garlic, minced
• 1  tablespoon fresh sage (or 1 tsp. dried) or 1  tablespoon fresh thyme, chopped (or 1 tsp. dried)
• 1⁄4 teaspoon  salt and pepper
• 1 (750 g) bag  frozen potatoes, chunks
• 1⁄2 cup dry white wine
• 5  cups vegetable broth or 5  cups chicken broth
• 1⁄4 cup fresh parsley, chopped
• 1  teaspoon  hot pepper sauce
• 1⁄2 cup asiago cheese, shredded

Directions

1. In a soup pot or a large saucepan, heat butter over medium-high heat and cook onion, mushrooms, garlic, sage, salt and pepper for about 10 minutes, or until it is beginning to become golden and onion is softened.
2. Add frozen potatoes to pot and stir to coat with mixture.
3. Add wine; stir and cook until wine has evaporated. Add broth and bring to a boil.
4. Cover and simmer for about 10 minmutes or until potatoes are very tender.
5. Stir in parsley and hot pepper sauce.
6. Ladle into soup bowls and sprinkle with cheese, if using.