POTATO MUSHROOM SOUP RECIPES

RUSSIAN MUSHROOM AND POTATO SOUP RECIPE | ALLRECIPES

Russian Mushroom and Potato Soup Recipe | Allrecipes image

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

Provided by DTERESA

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 12 servings

Number Of Ingredients 13

Ingredients

5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
? teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
¼ cup all-purpose flour
1 sprig fresh dill weed, for garnish

Steps:

Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

Nutrition Facts : Calories 166.7 calories, CarbohydrateContent 21.2 g, CholesterolContent 22.7 mg, FatContent 7.7 g, FiberContent 2.7 g, ProteinContent 4.5 g, SaturatedFatContent 4.5 g, SodiumContent 928.1 mg, SugarContent 2.9 g

CREAMY POTATO-MUSHROOM SOUP RECIPE | MYRECIPES

Creamy Potato-Mushroom Soup Recipe | MyRecipes image

This creamy potato-mushroom soup is easy, hearty, and delicious. Top with crumbled bacon and serve with crusty French bread.

Provided by MyRecipes

Yield 4 servings (serving size: 1 1/2 cups)

Number Of Ingredients 9

Ingredients

2 bacon slices
4 cups chopped cremini mushrooms
½ cup chopped shallots
3?½ cups cubed Yukon Gold or baking potato
1 (14 1/2-ounce) can fat-free chicken broth, divided
2 cups 1% low-fat milk
2 tablespoons sherry
½ teaspoon salt
¼ teaspoon pepper

Steps:

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from skillet; crumble and set aside. Add mushrooms and shallots to bacon drippings in pan; saute 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
Add potato and broth to pan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until potato is very tender. Transfer potato mixture to a food processor; process until smooth. Return to pan. Add milk, mushroom mixture, sherry, salt, and pepper; cook over low heat 10 minutes or until thoroughly heated. Ladle soup into bowls; top with crumbled bacon.

Nutrition Facts : Calories 236 calories, CarbohydrateContent 39.4 g, CholesterolContent 9 mg, FatContent 3.5 g, FiberContent 3.3 g, ProteinContent 13.2 g, SaturatedFatContent 1.5 g, SodiumContent 521 mg

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