MUSHROOM AND POTATO SOUP RECIPES

Name: Mushroom and Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 helpings, 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 1 tablespoon thyme; 3 potatoes, medium, peeled and chopped; 600 g mushrooms, mixture of portabello and swiss brown sliced; 5 cups vegetable stock; 1/2 cup thickened cream; salt and pepper, to taste

MUSHROOM AND POTATO SOUP RECIPE - FOOD.COM

Mushroom and Potato Soup Recipe - Food.com image

I found this recipe in a small handbook published by Countdown Supermarkets. Issue 3. It sounds like a hearty winter meal. Serve with toasted Rye Bread.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 helpings, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 tablespoon thyme
3 potatoes, medium, peeled and chopped
600 g mushrooms, mixture of portabello and swiss brown sliced
5 cups vegetable stock
1/2 cup thickened cream
salt and pepper, to taste

Steps:

Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme. Cook for 5 minutes stirring frequently. Add the potatoes and cook for a further 5 minutes.
Increase to high heat and add the mushrooms and cook for a further 5 minutes.
Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally.
Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently.
Serve in bowls sprinkled with thyme and rye bread toast.

Nutrition Facts : Calories 320.8, FatContent 18.3, SaturatedFatContent 7.9, CholesterolContent 40.8, SodiumContent 27.5, CarbohydrateContent 35, FiberContent 5.1, SugarContent 4.5, ProteinContent 7.5

MUSHROOM POTATO SOUP RECIPE: HOW TO MAKE IT

Mushroom Potato Soup Recipe: How to Make It image

A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 12

Ingredients

2 medium leeks, sliced
2 large carrots, sliced
6 tablespoons butter, divided
6 cups chicken broth
5 cups diced peeled potatoes
1 tablespoon minced fresh dill
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 pound sliced fresh mushrooms
1/4 cup all-purpose flour
1 cup heavy whipping cream

Steps:

In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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