Tasty Tuesday - Sweet Potato and Roasted Mushroom Soup

This is a special Tasty Tuesday because I came up with this recipe all by myself!

Savory Sweet Potato and Roasted Mushroom Soup

Ingredients:

3-4 large sweet potatoes, peeled and cubes

8 oz baby bella mushrooms

1 medium onion

1-2 cloves of garlic, minced (depending on your taste)

32 ounces chicken stock

1/2 cup half-and-half

salt and pepper

olive oil

Directions:

1.  Toss the mushrooms, garlic, and a drizzle of olive oil and roast in a 450 degree oven until tender (about 15 minutes)

2. Meanwhile, boil the sweet potatoes for about 10-15 minutes until fork tender (aka easy to mash)

3.  Sautee the onion in a little olive oil until it is clear and begins to caramelize.  (you could probably also just toss it with the mushrooms and roast it - I just didn't think of that!)

4.  Drain the sweet potatoes and add about half of the stock to the pot.  I added the rest bit by bit as I pureed until I had the soup at the consistency I wanted.

5.  Add the mushroom mixture and onions to the pot.

6.  Use an immersion blender to puree the mixture, or puree it by batches in a food processor.  Add stock as you go.

7.  Add the half-and-half and puree until smooth!