By Doug Rennie

4 pounds sweet potatoes
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
2 tablespoon vegetable oil
2 tablespoon flour
8 cups vegetable or chicken stock
½ cup heavy cream (optional)
12 shitake mushrooms

Roast the whole sweet potatoes, skin on, at 350 degrees for an hour or until tender.

It depends on the size of the potatoes. While roasting the potatoes, place a heavy soup pot on medium heat with the oil. Add the onion, celery, and carrots and cook until tender and translucent. Add the flour and stir so the flour does not stick to the bottom of the pan. Deglaze with the stock and bring to a simmer, stirring often. Peel the warm potatoes and add the pulp to the simmering soup. Allow the soup to come back to a simmer and season with salt and pepper. Puree the mixture in a blender, strain it and return it to a fresh pot. Slowly warm the soup and add the cream if desired and re-season. Brush the shitake mushrooms with oil and roast until tender. Slice the mushrooms. Place the soup in warm serving bowls and garnish with the mushroom slivers.

Serves 6.

Chef Doug and Marla Rennie opened Just Rennie’s Cookie Company in Evansville, Indiana, after the enthusiastic popularity of the gourmet cookies made for their catering business. The Rennies now offer their unique, mounded cookies through mail order. Customizable gift boxes for two to 24 cookies are perfect for every occasion!

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