INGREDIENTS:
2 medium potatoes (the size of an average person's fist) (average, what? :)
1 1/2 cups of water
1 1/2 tablespoons of butter (or margarine, for those so inclined)
2 cups chopped onion
1 small celery stalk, minced
1 1/2 lbs. mushrooms
1 1/2 to 2 teaspoons of salt
1 to 2 small cloves of garlic, minced
1/4 teaspoon thyme
3 tablespoons dry sherry
2 teaspoons soy sauce
fresh black pepper to taste
1 cup milk (lowfat is fine)

optional toppings: croutons, minced scallions or chives
(I think we topped it with dill, and it was scrumptous.)

DIRECTIONS:

1. Peel potatoes, chop into small pieces and place in small saucepan with water. Cover, bring to boil and simmer until potatoes are tender.

2. Meanwhile, melt butter in a deep skillet or dutch oven. Add onions and celery, and saute over medium heat for about 5 min. Stir in mushrooms and salt, cover and cook10 min, stirring occasionally. Somewhere in there add the garlic and thyme (the later you add the garlic, the stronger the flavor). Remove from heat, stir in soy sauce, sherry and pepper.

3. Use blender or food processor to puree both potatoes in their cooking water and mushroom saute with its juice. When you run out of liquid start to use the milk. Combine these in a dutch oven or kettle.

4. Stir, heat gently, and adjust seasonings to taste.

5. Serve very hot, with optional (but highly recommended) toppings.

(jen says yum)