- 2 potatoes, peeled and diced
- 1-1/2 cups water
- 1-1/2 TBSP butter or ghee
- 2 cups onion chopped
- 1 stalk celery
- 1-1/2 lbs. mushrooms
- 2 cloves garlic, minced
- 1/4 tsp thyme leaves
- 1 TBSP dry sherry
- 2 TSBP braggs liquid amino acids or tamari sauce
- Black pepper
- 1 cup milk
- Scallions, chopped (optional)
Boil the potatoes and water in a small sauce pan until tender, about 10 minutes. Puree potatoes in remaining cooking water.
Heat butter/ghee in large pan over medium heat. Sauté onions and celery for 5 minutes. Add mushrooms, salt, garlic, and thyme. Cover and simmer, stirring occasionally, for 10 minutes. Turn off heat. Add sherry, braggs, and pepper. Puree and return to pot and add milk.
Combine potato and mushroom purees and heat until hot. Top with scallions if desired.
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