Wild Mushroom-Sweet Potato Soup

• 1/2 stick unsalted butter
• 1/2 c. onions, peeled and diced
• 1/2 c. all-purpose flour
• 6 c. chicken stock or canned broth
• 1 lb. white mushrooms, finely chopped
• 1/2 lb. wild mushrooms of choice, chopped
• 1 1/2 c. chopped sweet potatoes
• 1 Tbsp. chopped parsley
• 3 Tbsp. light brown sugar
• 1 1/2 c. heavy cream

1. In a soup pot melt the butter; add the onions and cook until translucent.
2. Add the flour, stirring to form a paste.
3. Cook over low heat, stirring often for 5 minutes.
4. Add the chicken stock, stirring until smooth (no lumps).
5. Add the mushrooms that have been roughly chopped by hand or in a food processor.
6. Add the sweet potatoes that have been peeled and roughly chopped by hand or in a food processor.
7. Simmer the soup over medium heat, stirring often, for approximately 30 minutes.
8. Add the chopped parsley, brown sugar and heavy cream.
9. Season to taste with salt and pepper.
10. Serves 8.

butter, onions, allpurpose, chicken, white mushrooms, wild mushrooms, sweet potatoes, parsley, light brown sugar, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900525 (may not work)