Baked Potato And Mushroom Soup Food

RUSSIAN MUSHROOM AND POTATO SOUP

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.

MUSHROOM & POTATO SOUP

Steps:

• Heat the oil in a large pan. Tip in the onions and fry for 10 mins until golden. Meanwhile, pour 1.2 litres boiling water over the dried mushrooms and stir in the bouillon.
• Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown.
• Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.

BAKED SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
• Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
• Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.

MUSHROOM AND POTATO SOUP

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.

MUSHROOM POTATO SOUP

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.

BAKED POTATO AND MUSHROOM SOUP

Steps:

• Saute onions and prosciutto in butter in a large pot.
• Add mushrooms and cook until soft.
• Add garlic and pepper. Cook 1 minute more.
• Stir in flour, then add beef broth and vinegar. Simmer, stirring frequently until thickened.
• Put one of the diced potatoes in the blender with one cup of water and puree. Add to the pot.
• Add the rest of the water and diced potatoes, basil, thyme, parsley, salt. Simmer 10 minutes.
• Add cream and heat through. If it is too thick, add milk to get desired consistency.
• Serve sprinkled with provolone and green onions.

RUSSIAN POTATO MUSHROOM SOUP

Steps:

• melt 3 tbs of butter in a large saucepan.
• saute carrot, onion and celery about 5 minutes.
• add potatoes, dill, salt, pepper and broth.
• bring to a boil, reduce heat, cover and simmer about 20 mins until potatoes are tender but not mush.
• take out about 1/4 of the veggies and mash or puree them in a blender and return it to the pot (this is optional but I think it's better).
• stir flour into cream until smooth and add it to the pot.
• stir in sour cream until smooth.
• simmer until it thickens to desired consistency.
• i serve this with fresh baked bread and salad.

POTATO LEEK & MUSHROOM SOUP

Steps:

• 1. Place potatoes, leeks, celery, carrots, mushrooms, butter, and salt in a pot, and cook over medium heat, stirring until the butter is melted and the vegetables are coated.
• 2. Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. Cook until the potaotes are tender (20-30 minutes).
• 3. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Make sure the mixture is absolutely smooth.
• 4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.

MUSHROOM, LENTIL, AND POTATO SOUP

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.

MUSHROOM AND POTATO SOUP

Steps:

• In large, heavy nonstick kettle or dutch oven, cook mushrooms and onion in margarine 5 minute.
• Stir in flour and cook 2 minute.
• Gradually add 5 cups water, cook, stirring until mixture thickens and boils.
• Add remaining ingredients except chives. Cover and simmer 45 minute or until potatoes are tender.
• Garnish with chives.

POTATO MUSHROOM BAKE

Steps:

• In buttered shallow baking dish, layer potatoes, onion, and mushrooms.
• Sprinkle with salt, pepper and tarragon.
• Pour whipping cream over all.
• Cover with foil.
• Bake at 350° for 30 minutes.
• Remove foil, continue baking 30 minutes longer, or until the potatoes are tender.
• Sprinkle with parsley.