POTATO SOUP WITH CREAM OF MUSHROOM SOUP RECIPES
MUSHROOM POTATO SOUP RECIPE: HOW TO MAKE IT
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
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
BEST CREAM OF MUSHROOM SOUP RECIPE - HOW TO MAKE CREAM OF ...
There is no need for the can with this easy Cream of Mushroom Soup from Delish.com.
Provided by Lena Abraham
Categories soup
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4-6
Number Of Ingredients 10
Steps:
- In a large pot, melt butter. Add mushrooms and saute until golden, about 5-7 minutes. Season with salt and pepper and remove 1 cup of the mushrooms, reserving them to the side. Add shallot and garlic to the pot and saute until fragrant, 1 minute. Add thyme and vegetable stock and bring to a simmer. Cook until mushrooms are tender, about 8-10 minutes. Using an immersion blender, or working in batches in a regular blender, puree soup until smooth. Return soup to pot and stir in cream and reserved mushrooms. Serve.
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- Place potatoes and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Meanwhile, in another large saucepan, saute onion in butter until tender. Stir in the flour, salt, thyme, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes with cooking liquid; heat through.
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- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
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MUSHROOM POTATO SOUP RECIPE: HOW TO MAKE IT
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.
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Reviews 5
Total Time 40 minutes
Category Lunch
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Lunch
Calories per serving
- 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.
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BEST CREAM OF MUSHROOM SOUP RECIPE - HOW TO MAKE CREAM O…
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- In a large pot, melt butter. Add mushrooms and saute until golden, about 5-7 minutes. Season with salt and pepper and remove 1 cup of the mushrooms, reserving them to the side. Add shallot and garlic to the pot and saute until fragrant, 1 minute. Add thyme and vegetable stock and bring to a simmer. Cook until mushrooms are tender, about 8-10 minutes. Using an immersion blender, or working in batches in a regular blender, puree soup until smooth. Return soup to pot and stir in cream and reserved mushrooms. Serve.
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