Fall Soup

Serves 4-6

3 Tbsp. olive oil
1 red onion, peeled and diced
2 cups small red skinned potatoes, quartered
12 ounces fresh button mushrooms, cleaned and chopped fine in a food
processor
32 ounce box beef broth
14 oz. can chiicken broth
2-3 sprigs fresh thyme
1 cup frozen corn
grated Locatelli cheese and chopped parsley


Heat the olive oil in a soup pot over a medium high burner. Add the onion
and the potatoes and begin to saute them. Season with a pinch of salt and
pepper. Next, add the mushrooms and stir them in to begin the cooking
process. Pour in the broth, drop in the thyme and bring to a boil. Lower
the burner and simmer for 25-30 minutes or until the potatoes are tender.
Remove the thyme stems. Now add the corn. Stir it up and allow to simmer a
few minutes to incorporate the ingredients and heat them through. Serve
with a dusting of grated cheese and chopped parsley.

HINTS:
You could use vegetable broth in place of the chicken or beef.

Source:
http://www.rnews.com/food/Recipe_2004.cfm?ID=3117&rnews_story_type=37&floyd_ story_type=2&category=1&startrow=91


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