MUSHROOM POTATO SOUP
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
Time 40m
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 :
IRISH MUSHROOM AND POTATO SOUP
Irish Mushroom and Potato Soup is so thick, luxurious and full of flavor that even little bellies will be asking for more. Combining a hearty mixture of leeks, carrots, celery, potatoes and mushrooms this soup just screams comfort and begs to be mopped up with a wedge of fresh crusty bread.
Provided by Donna
Categories Soup
Time 40m
Number Of Ingredients 13
Steps:
- In a Dutch oven, melt 3 tbsp of the butter. Sauté the leeks, carrots and celery for about 5 minutes, or until tender.
- Add the broth, potatoes, parsley, salt and pepper. Bring to a boil. Once at a rolling boil, reduce the heat, cover and simmer for about 15-20 minutes, or until potatoes are tender.
- While the potatoes are cooking melt the rest of the butter in a large skillet. Add in the mushrooms and sauté for about 10 minutes, or until they are getting a little bit caramelized.
- Stir the mushroom mixture into the potato mixture.
- In a small bowl, whisk together the flour, cream and milk until smooth. Gradually stir into soup, mixing to ensure no clumps. Bring to a boil once again and cook for 2 minutes or until thickened.
- At this point you can serve as is if you like a chunky soup, or transfer to a blender in batches and blend until smooth. Enjoy
Nutrition Facts : Calories 152 kcal, Carbohydrate 27.6 g, Protein 5.1 g, Fat 3.5 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 250 mg, Fiber 4.2 g, Sugar 6.8 g, ServingSize 1 serving
RUSSIAN MUSHROOM AND POTATO SOUP
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
Number Of Ingredients 13
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, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g
MUSHROOM & POTATO SOUP
Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Supper
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 315 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
CREAMY MUSHROOM HAM & POTATOES
Everyone loves these potatoes and always comes back for more. I like the comforting main dish because it uses only seven ingredients and is finished in the slow cooker.-Traci Meadows, Monett, Missouri
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.
Nutrition Facts : Calories 432 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 1589mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.
POTATO LEEK & MUSHROOM SOUP
An earthy, delicious soup that's very easy to make. This is a recipe that originally came from The Enchanted Broccoli Forest that I modified to include mushrooms and less milk. For the stock, I prefer to use Basic Light Vegetable Stock, recipe #56479. Enjoy!!
Provided by Katzen
Categories < 60 Mins
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
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.
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
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