A HINT OF OUTDOOR MUSHROOM SOUP!

That's right people, mushroom soup time! I know that some of you are a little ick-ed out about mushrooms or have no luck with them at all. I know how you feel. I feel the same way. It's like I was born to ruin mushroom recipes. Even stir fried mushrooms!

This soup is imposible to ruin. No matter what, it will turn out delicious and will keep you and your family craving for more...YIKES! I sound like an infomercial. Anyways...all you'll need are three large potatoes (I like to use those baking ones, the Idaho or Russet), one package of oyster, baby bella, and shitake mushroom mix. I like to use everything organic... one medium sized carrot, one small sweet onion, scallions, one stem of thyme (optional, it gives the soup that unforgetable flavor, trust me), one stem rosemary, one bay leaf (extremely important), two tablespoons butter, chicken broth (big container), pinch of sea salt and a pinch of fresh cracked black pepper. Now you have to figure out how many people its gonna be for. This recipe is approximately for three people. To start off, your mushrooms should already be cut into bite size pieces. DO NOT MAKE THEM TOO SMALL! If you can find a mushroom mix that is already precut that would be the best thing to do. If you wish, you can get a little more oyster mushrooms to add to your soup. They give a nice little flavor to the broth. You don't want them to be small enough to floss your teeth with. Chop the carrot, don't make the pieces too big. You want to them to cook well enough before your soup is done, but don't make them too small that they will fall apart. So if you want to slice them, make them from 1/4 to 1/3 of an inch thick. Chop the scallions. In a metal soup pot throw one tablespoon of butter and stir fry the carrots and chopped scallions together on low heat until the butter is melted and the carrots are getting just a little bit soft. If the carrots are not getting any softer and the butter is starting to burn, pour the chicken broth over the carrots and scallions in the soup pot. Let it boil a few minutes, peel and cut the potatoes into about 6 bite size cubes and then boil along with the carrots and the scallions. Throw in a a bay leaf. In the meanwhile, wash the stems of rosemary and thyme, chop them extremely fine (you do not want to chew them when eating the soup, you just want the rosemary and thyme to give the flavor and aroma to the soup) and when your done doing that, in a separate frying pan throw one tablespoon of butter and the package of washed mix of mushrooms. Stir-fry them for a couple of minutes and throw them into the cooking carrots, potatoes, scallions and broth. Let it all cook until the potatoes are almost done (you will know when the potatoes are done when you put a fork through them and they break apart easily). Chop the sweet onion finely and throw it into the soup along with the chopped thyme, rosemary pinch of sea salt and pepper. The soup will be done when the potatoes are done.

I like to serve the soup with homemade croutons.

Thank you for reading, and let me know how it turned out.