From the Kitchen of:  Bonnie
Source:  Country Woman

 

3	tbsp	olive oil
1		medium onion, chopped
1	clove	garlic, finely chopped
5	cups	chopped button mushrooms
7	cups	vegetable stock
1	tsp	chili powder
1/2	tsp	dried oregano
1/2	tsp	dried thyme
1/2	tsp	paprika
1/2	tsp	salt
1/2	tsp	black pepper
1/4	tsp	cayenne pepper
1	cup	mashed potatoes
2		tomatoes, diced
1	cup	cream
1/2	cup	shredded Cheddar cheese

Add the mushrooms and sauté for another 8 to 10 minutes.  Pour in the vegetable stock and bring to a boil.

Reduce heat to simmer and add the chili powder, oregano, thyme, paprika, salt, pepper, and cayenne.  Cook for about 5 minutes and then add the potato and tomatoes.

Simmer for 20 minutes on low.  Using a hand mixer, purée the soup to a nice creamy texture.  Add the cream and cheese and mix well on the stove another 5 minutes.

Makes 4 to 6 servings.