(If you're watching your cholesterol, leave out
the chicken and the milk. The soup is still good without them).
5-6 med sized potatoes
half a bunch of green onions, sliced
1 shiitake or Chinese black mushroom
1 chicken leg
1 cup milk
Soak the mushroom in hot water for 30-45 minutes.
Peel and slice the potatoes. Saute the onions in a little
bit of olive oil over medium heat. Add the potatoes and a quart of water.
Put in the bay leaves and the chicken leg. Simmer for an hour.
Dice the mushroom and add the mushroom pieces and the
soaking water to the soup.
When the potatoes are done, smash them with a fork
or a potato masher and stir the soup well. Add the milk and season with
salt and pepper.
Oh, before you smash the potatoes, take the chicken leg out and cut
the chicken into little pieces and add it back in.