Ingredients

• 3 pounds white potatoes peeled and cut into 1/2" cubes
• 1 large onion, diced
• 2 tablespoons garlic, minced
• 2 Ancho chilies, diced
• 4 stalks celery, diced
• 2 cups dried wild mushrooms
• 2 cups fresh button mushrooms
• 2 cups frozen organic sweet corn
• 1 teaspoon ground celery seed
• 1 teaspoon ground cumin
• 2 teaspoons smoked paprika
• 2 bay leaves
• 12 whole peppercorns
• 2 whole cloves
• 2 teaspoons ground coriander
• 2 tablespoons fresh cilantro
• 2 cups low sodium vegetable broth
• 1 quart low sodium mushroom broth

Directions

1. Soak the dried mushrooms in 2 cups boiling water for 10 minutes while you are chopping the rest of the vegetables.
2. Combine in a large stockpot the onion, celery, chilies, and garlic over medium low.
3. Cover and sweat the veggies for a couple of minutes.
4. Meanwhile, pull the reconstituted mushrooms from the liquid, which you should retain to add to the pot.
5. Chop the fresh and wild mushrooms and add them to the pot.
6. Add 1 cup of the veg broth and simmer for a few minutes.
7. Add the remaining ingredients (potatoes, corn, remaining veg broth, mushroom broth and spices) except cilantro to the pot.
8. Turn up the heat and bring to a boil.
9. Reduce heat to low and simmer for 30 minutes.
10. Ladle out 3 cups of soup and purée in a blender.
11. Return to pot. Add cilantro and stir.
12. Simmer for another 10 minutes, and serve.