Potato Cheese

The House Soup SERVES 6


•  4 potatoes quartered
•  1 cup celery
•  1 cup onions
•  1 cup carrots
•  4 cups vegetable stock (the stock really matters, find a good bullion that you like we use Knorr Vegetarian Bullion)
•  1/4 teaspoon marjoram
•  1/2 teaspoon season salt

•  pepper to taste
•  lots of shredded cheddar cheese

How to Make the Soup:

1. Put all ingredients (except for the cheese) into a stock pot and simmer until potatoes and carrots are soft. (We mean really soft)
2. Puree until smooth in a blender or immersion blender until creamy.
3. Add cheese and pepper to taste.

Hot and Soup Soup (vegan)

1 tablespoon extra light olive oil

4-5 dried shiitake mushrooms soaked 4-5 hours

1 medium carrot

1/2 block bamboo shoot

2 cloves garlic

A small handful (4-5) dried black fungus, soaked 4-5 hours

1/2 teaspoon Himalayan/sea salt

1/2 block silken tofu

3 1/2 cups mushroom broth (recipe below)

1 tablespoon & 2 teaspoons low sodium soy sauce

1 tablespoon white cooking wine (or shaoxing cooking wine)

2 teaspoon apple cider vinegar

1 teaspoon dark/aged vinegar (I used Shanxi aged vinegar)

1 teaspoon sesame oil

1/4 teaspoon cayenne pepper

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch

3 tablespoons water

1 scallion

Modified from: