I love mushroom soup, but commercial preparations are often salty and filled with cream. Thanks to my handy soup cookbook, A Good Day For Soup, I was able to make a tasty and healthy version.. It's a nice soup for a rainy day.
1 large yellow onion
3/4 pound mushrooms (I like crimini)
2 teaspoons tarragon
1 garlic clove
1 tablespoon olive oil
Add:
2 large tomatoes
1 to 2 teaspoons of celery salt
1/2 baked potato
1 cup bread crumbs
black pepper to taste
Bring to a boil, then turn heat down and simmer for 20 minutes. Puree in blender. Serve!
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