MUSHROOM POTATO SOUP

I had over two cups of sliced mushrooms in the fridge which needed to be used.  When grocery shopping I sometimes buy a big package of sliced mushrooms and they have a limited shelf life.  The package is usually fine for about a week in the fridge.  This soup is like a vegetable chowder but does have fewer vegetables, it is pureed, it does not include any thickener such as flour and it also includes adding a cup of milk when the cooking is complete.  As a meal, this soup would not be a complete meal for me as it is low in calories, carbs and protein.  I will include adding some form of protein to my meal when having this soup as part of lunch or supper.  The soup would also be good to have as a snack instead of fruit or an energy bar if you are looking for variety.  I used baby potatoes in the ingredients but you could use two regular size potatoes.  You could also add more potatoes than what I added.  I didn't add carrots and used zucchini instead.  I made the soup in an electric pressure cooker and set the timer for 14 minutes.

INGREDIENTS:

1 large onion, chopped
2 cloves of garlic, minced
4 stalks of celery, chopped
2 small zucchini, chopped
2 plus cups of mushrooms, chopped
1 1/2 cups frozen niblets corn
10 small baby potatoes, chopped
7 to 8 cups of vegetable or chicken stock
1 cup of milk
salt and pepper to taste
Mrs. Dash no salt vegetable seasoning, to taste

DIRECTIONS:

In a large soup pot, add all of the ingredients, except the milk, and heat to a boiling point.  Reduce the  heat to a simmer and cook for about an hour.  Turn the heat off and using an immersion blender, puree the soup.  Add the milk.  Serves 8.