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Potato Mushroom Soup 

Hearty soups are great fall fare for lunch or a light supper. They improve when held a day or two and make a quick meal with a salad and bread. My wife, Joanne, came up with this long ago and it always seems to show up on a cold fall day. Caraway seeds add an unusual touch.

½ tablespoon butter
1 tablespoon olive oil
2 pounds potatoes, peeled and coarsely chopped
½ cup shallots, chopped
5 cups chicken stock, preferably home made
½ teaspoon caraway seeds
2 teaspoon fresh marjoram (1 teaspoon dry) 
2 teaspoon wine vinegar
6 ounces fresh mushrooms, preferably mixed, sliced
Salt and freshly ground pepper to taste

Melt butter in a heavy pot and add shallots and potatoes. Sauté, stirring until shallots are soft. Add chicken broth, caraway seeds and marjoram and bring to a boil. Lower heat and simmer for 20 minutes or until potatoes are soft.

While soup is simmering, heat olive oil in a sauté pan over medium to high heat (or use a nonstick pan with only a film of oil). Cook the mushrooms until they are well browned; note that they will exude their juices which must evaporate before the mushrooms will brown.

When potatoes are soft, puree the soup with an immersion blender or in a blender, being certain to hold the cover of blender with a towel to prevent splatters. Add vinegar and correct for seasoning, being careful not to over salt if canned chicken broth was used.

Ladle into bowls and top with the browned mushrooms. This recipe is easily doubled. Keep mushrooms separate if not serving immediately.