Soups: Mushroom 05 by Recipe Cottage

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	Mushroom 05

		Mushroom Soup 3 cups mushrooms (I used portabellos for their nice flavor) 2-3 red bell peppers 2-3 Anaheim or other hot chiles if you like 1 large yellow onion 1 whole bulb garlic 4 medium-sized Yukon gold potatoes (or use the red-skinned ones) 3 quarts water or broth 1 tsp. each dried basil, oregano, parsley salt & pepper to taste Wash the peppers and chiles and lay flat on a baking sheet and put under the broiler (watch carefully and turn a few times) until the skins have charred. Remove from oven and place them in a brown paper bag until cool enough to handle. Discard skins and seeds, chop the veggies and set aside until later. With a very sharp knife cut the top off the entire bulb of garlic. Drizzle olive oil over the top of it. Place it into a pottery garlic baker if you have one, or onto a sheet of foil that can be wrapped loosely around it (with room for steam to escape). Bake at 350 degrees F about 45 minutes. Allow to cool. The roasted cloves will pop out when you gently squeeze the base. Mash slightly and set aside to add later. In a heavy-bottomed stock pot, saute a chopped yellow onion in butter/ghee/oil until translucent. Meanwhile, clean the portobellos (I usually remove the skin) and chop them into large chunks. Add them to the cooked onions and continue to saute this mixture until the mushrooms have softened. Add the water or broth at this time, bring to a boil and simmer on medium-high heat, adding the potatoes. When potatoes are tender, add the roasted peppers, chiles, garlic, and dried seasonings. Let the flavors mingle for another 15 minutes and then it is done!