Potato Mushroom Soup

hmmmm, this soup was so yummy and filling! Sometimes I miss the creamy soups not using milk and sour cream... but found a great substitute in Tofutti sour cream! Was missing Grandma's German Potato Soup with knockwurst or for a good substitute hot dogs. So decided that mushrooms would be a good substitute

Of course I did not measure when I made the soup... so I will try to give good estimates on measurements.I'm a throw it in the post and taste sort of cook! I tweek just about every recipe I do use!

Potato Mushroom Soup

6-8 potatoes cut in half and sliced- skins on (I used russet potatoes-cheaper, but would taste better with red)
1/2 large onion, or 1 medium
2 portabello mushrooms- sliced and diced into larger pieces
8 cremini mushrooms- sliced and diced into medium pieces(called baby bellas in some places)
1/2 Tsp of "Better Than Bouillon" Vegetable Bouillon
2 TBS flour 
Fresh parsley to taste
Salt and pepper to taste
1- 8 oz Tofutti Sour cream  (as of late, I have been skipping the tofutti sour cream and using almond milk and flour to thicken and to add the creaminess).

Saute onions to golden brown
Add potatoes and saute for a few more minutes
Add water to cover potatoes and simmer until almost tender
Add Boullion, mushrooms, parely, salt and pepper
Mix a little cold water with flour and add to soup to thicken
Simmer until potatoes are to your liking.
Add Tofutti and simmer for just a couple of minutes.

Yummy!
Enjoy! Easy recipe!!!

Variatoins:
Next time I may add a little more bouillon, and maybe some broccoli!