Peruvian Potato Mushroom Soup

Step 1

Cut new potatoes in half lengthwise. Add to a medium-sized saucepan and cover with water. Add salt. Bring to a boil, and simmer until tender but not soft (about 8-10 minutes).

Step 2

To a Dutch oven or similar on medium-high heat, add a drizzle of olive oil, and onion. Sauté until the onion is beginning to soften. Add mushrooms. Sauté until mushrooms begin to caramelize, then add garlic and ají panca paste. Season with salt and pepper. Cook an additional 1-2 minutes. Add the cooked lima beans (or other beans/legumes). De-glaze with the broth.

Step 3

Add the half n half or milk, and heat gently. You don't want to boil the soup! While the soup heats, chop the fresh herbs and dice the cheese. Add the diced cheese just before ladling into bowls. Check for seasoning. You want to do this last because the cheese is salty, and you may not want more salt.

Step 4

Ladle soup into bowls. Garnish generously with fresh herbs. Enjoy!