Cream of Mushroom Potato Soup

Another recipe invention.  Really not feeling well, and wanted some cream soup. I had this entire package of mushrooms that I need to use, or they were going to spoil.  I thought I'd make cream of mushroom soup, but I decided to make it a bit more hearty and add potatoes.  Also had some swiss cheese for a while, so I thought that would be a nice addition.  Here's what I did:

Cube two large potatoes (or three smaller ones) and boil them until tender (about 10 minutes.)

Chop up 16 oz of mushrooms and saute in 3 Tbsp of butter, along with 1/2 onion chopped very fine.  After the onion and mushrooms are tender, add 2 cloves of garlic finely minced, and saute for another minute.

In a separate soup pan make a white sauce:

Melt 3 Tbsp butter, add 3Tbsp. flour and cook for a minute.
Add 6 cups of skim milk, salt and pepper, and cook until bubbly.

Add 1/2 cup sour cream and 1 cup of shredded swiss cheese. I added about a cup of vegetable stock, to make it a little thinner.

When all is melted and thickened, stir in the potatoes and mushroom/onion mixture.  Add 1/2 cup of chopped parsley.

This one was a big hit!  Hope you enjoy it.