"Something with potatoes and mushrooms," was the request from my sister Grace. And so it was that I came up with this soup as I wandered the produce section.
I sauteed diced onions and fennel bulbs, and minced garlic, in olive oil. Then I added the chopped cremini, shiitake, and white mushrooms, which cooked down as well. I seasoned with sea salt, black pepper, nutmeg, and added boiling water. Then I threw in the diced potatoes, fresh tarragon leaves, and some lemon juice to brighten the earthy flavor of the potatoes and mushrooms. Those are chives on top.
(Thanks, Grace, for this placemat! Love it!)