2 large potato, peeled and cubed
1/2 onion, peeled and sliced
1 tablespoon vegetable oil
1/4 cup celery salt
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried parsley
1 tablespoon dried sage
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 (12 fluid ounce) can or bottle beer
Place potatoes in a large pot with water to cover. Heat oil in a large saucepan over medium heat. Add potato and onion and saute until lightly browned, about 10 minutes. Add vegetable oil and celery salt and salt to skillet. Reduce heat to low and stir in pepper, onion powder, parsley, sage, basil, oregano, rosemary, sage and basil. Bring to a slow boil, stirring constantly. Reduce heat to medium-low and stir in beer and wine.
Bring to a boil, then reduce heat to low. Simmer for 20 minutes, stirring often.
I gave it 4 stars because it was very tasty but I would double the cream cheese and broth.
I added more chicken and made a vegetable soup instead of vegan. Because i didn't have all the ingredients i substituted use corn or corn instant grits and 1/2 cup of sour cream. I didn't have any turmeric so i added 1/4 teaspoon turmeric; it made no difference. I did throw in potatoes halfway through cooking time so i left the skin on longer. My husband didn't care for the cauliflower and it ended up all gone. He was quite happy with the overall outcome. I did this because i was trying to save the day and needed to eat healthier so i put the potatoes in lemon juice instead of to thicken. Thanks for the recipe but it did come out fat and dry.
Very tasty. I substituted baked potato, cream of mushroom, cream of chicken, and cream of asparagus. My family loved it and so did I. I did add one more package of flour than suggested in the recipe.
⭐ ⭐ ⭐ ⭐ ⭐