3cups2 10 3/4-oz. cans beef, chicken, or vegetarian broth
1/2cupquartered fresh mushrooms
1green onionchopped
1/2teaspoonblack pepper
Instructions
Peel potatoes and carrots, then cut them into bite-sized pieces.
In a large saucepan, combine broth, potatoes, and carrots.
Bring to a boil over medium-high heat and boil for 5 to 8 minutes.
Reduce heat to low, cover, and cook for 8 to 10 minutes or until vegetables are very tender.
Add mushrooms, green onion, and black pepper.
Stir well and cook for an additional 2 minutes.
Serve hot.
Notes & Wine Advice
Wine Advice:
Pair this hearty and comforting potato soup with a light and crisp Chardonnay or a Pinot Gris. The subtle flavors of the wine will complement the simplicity of the soup, making it a delightful start to your day.