Potato and Dried Mushroom soup

Here is an easy Soup that can be made from your LST. (Long Term Storage).

• 2 Tbl vegetable oil
• 2 large potatoes, sliced ( if you are using Dried use 8-10 slices per potato)
• 1 onion*, sliced
• 2 garlic cloves*
• 1 oz of dried mushrooms
• 2 celery stalks, sliced *
• 2 Tbl of Brandy, Sherry, or basic cooking wine
• salt and pepper
• 4 1/2 cups of beef stock, if using bouillon cubes use 4

1. If you are using dried veggies rehydrate them first in warm water
2. Heat the oil in a large skillet or pot, add the potato and onion and saute. Crush the garlic and add
3. Add the stock, dried mushrooms, and celery. 
4. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes
5. Stir the Brandy into the soup and season to taste

For most this would be the end of the recipe. To make this soup extra special add a crunchy crouton topping

•  3 tsp of butter
• 2 thick slices of white or wheat bread, cut off the crusts
• 3 Tbl of Parmesan or asiago cheese
• Parsley sprigs, or a tsp of dried

1. Melt the butter in a skillet
2. sprinkle the bread with the cheese and Fry the bread in the butter for 1 minute per side until crisp
3. cut the bread into triangles
4. Garnish the soup with the bread and the parsley