1 Quart of Chicken Broth (low sodium or homemade)
3 Tbsps. Olive Oil
2 Medium Onions, thinly sliced
1 Large Clove of Garlic, minced
2 cups Leftover Mashed Potatoes
6 Mushrooms, sliced
Salt & Pepper to taste
Optional; 1 pinch of Herbs de Provence and 1 splosh of White Wine
In a medium pot, heat oil, add onions and sauté until they’re a light golden. Add garlic, cook for a minute or so. Add Broth and cook onions until soft. Then, plonk in leftover mashed potatoes. It’s important that they have been mashed smooth or you’ll have lumps in your soup. Add the thinly sliced mushrooms and cook to tender. Makes 4 delectable bowls.
Lux it Up; Drizzle truffle oil on top of each bowl just before serving.
Variations; Use Beef, or Vegetable Broth instead of Chicken.
***This soup is a Ten on the Sticky Scale! You will be stuck with whomever you serve this too! My man moaned all the way through his first bowl and trolled for more.
***Warning WARNING…if you’re looking for a little sumthin sumthin afterwards, FORGET IT…this soup is a nap inducer!