Try a simple meatless Irish soup to celebrate St Patrick’s Day!
6 diced potatoes (after they are peeled)
2 cups sliced mushrooms
2 ½ Tbsp butter
1 cup vegetable broth
Boil 6 diced potatoes for about 15-20 minutes and drain well. In a large skillet, sauté six leeks and two cups of sliced mushrooms in 2 ½ tablespoons of butter until the leeks and mushrooms are soft (approx. 6-8 minutes). Add one cup of vegetable broth and the potatoes to the skillet. Cook for another 5-7 minutes. Pour the skillet mixture into a food processor and blend until desired consistency. Add salt and pepper to taste. Serve immediately.