Friends were on the way and the sweet potatoes were already in the oven. I don't know why I thought I had the right ingredients for a new recipe I had found for soup . . . This came together from memories of soups made in hippie kitchens (but I left out a vague recollection of including wheat germ). That Sunday was overcast and cold, but the soup and the friends were wonderful. —Sandy
1 tablespoon butter + 1 tablespoon olive oil
4 large sweet potatoes, scrubbed clean
2 large onions, coarsely chopped
12 (or so) mushrooms (cookís choice), cleaned and sliced
3-4 cloves garlic, chopped
fino sherry - healthy splash
2 Cups chicken broth (canned is fine)
Dried sage, basil, ginger; salt & pepper
In This Recipe
Bake the sweet potatoes until soft, but not mushy (45-60 minutes at 400 degrees), slice in half lengthwise and let cool.
While they are cooling, gently saute onions and mushrooms in butter & oil until brown, add garlic towards the end of sauteing.
While the pan is still hot, deglaze with a healthy splash of sherry (about 1/4 cup) scraping up all the nicely browned bits.
Put it all in a medium-large saucepan.
Scape the flesh out of the potatoes and add it to the pot (discard skins, or put a little butter and salt on them and enjoy while still warm -- delicious).
Sprinkle in a pinch of sage, a pinch of basil and a big pinch of ginger.
Add broth and mix well, then add salt and pepper to taste.