This is one of my favorite soups. Nice and hearty but also very nutrient rich. Perfect for a cool, fall evening and a cold winter day.

• 2 tablespoons neutral oil
• 2 stalks celery, diced and veined
• 2 carrots, peeled and diced
• 1 yellow onion, medium, diced
• 1# small button mushrooms, quartered length wise
• 2 dried bay leaves
• 2 vine ripe tomatoes, concasse (peeled, seeded and diced)
• 2 yukon Gold potatoes, diced, skin on
• 3 0z. tomato paste
• 32 oz. chicken stock (broth is fine)
• 1/2 bunch of basil, stemmed and chopped
• Salt & fresh ground black pepper, to taste
• 4 tablespoons of cold butter chopped up

In a large saucepan bring the oil up to temperature over medium heat. Add the celery, carrot and onion and saute until the onion has softened. Add the mushrooms and saute another few minutes. Add the bay leaves, tomato, potato and tomato paste and stir in until everything is coated with paste. Cook for two minutes constantly stirring. Add the stock and bring to a gentle simmer and cook until the potatoes are tender. Add the basil and adjust the seasonings. Slowly add in the butter while constantly stirring over low heat or with the heat off. Serve immediately.

Note: If you are not going to serve all the soup right away remove what will not be served and do not add the butter to it. The butter addition is a finishing technique that adds richness to the soup and is done right before service.