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 :
POTATO MUSHROOM SOUP
Steps:
- Gather the ingredients.
- Rinse the mushrooms clean and pat them dry. Trim off and discard any dried stem ends. Roughly chop the mushrooms (don't be too fussy about the chopping; they get pureed in the end).
- In a large pot, melt the butter or heat the oil over medium-high heat. Increase the heat to high and add the mushrooms and salt. Cook, stirring frequently until the mushrooms release their liquid and start to brown, about 5 minutes.
- Meanwhile, chop the onion and the garlic. Add the onion to the mushrooms and cook, stirring frequently, until the onion is soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Meanwhile, peel and roughly chop the potatoes.
- Add the sherry to the pot and cook, stirring, for about 2 minutes.
- Add the potatoes and broth and bring to a boil. Reduce the heat to maintain a steady simmer and cook until all the vegetables are extremely falling-apart tender, about 10 minutes.
- Use a handheld blender to completely puree the soup. Or carefully whirl it in batches in a blender or food processor. In any case, process the soup much longer than you think is necessary-at least 2 or 3 minutes for each batch-to get a supremely smooth texture.
- Add salt and freshly ground black pepper to taste.
- Serve the soup hot, garnished as you like with freshly chopped parsley, chives, or thyme, for example.
- Enjoy.
Nutrition Facts : Calories 161 kcal, Carbohydrate 24 g, Cholesterol 5 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 1171 mg, Sugar 5 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MUSHROOM AND POTATO CHOWDER
My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.
Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
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
HEARTY POTATO SOUP
Like Brenda, your friends will love it when you prepare this tasty soup. It's creamy with chunks of potato in every bite. We love the depth of flavor the onions and garlic powder adds to this simple soup recipe. We used cream of chicken soup in ours but can't wait to try it with cream of mushroom next time.
Provided by Brenda Dixon
Categories Other Soups
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. In a large saucepan, boil potatoes, butter, garlic powder, salt, pepper and onions in just enough water to cover, till tender. Do NOT drain.
- 2. Cut cream cheese in cubes and stir in till melted.
- 3. Stir soups into the mixture until blended. Add milk and let simmer for 30-45 minutes on the lowest setting. Stir to keep from sticking occasionally.
- 4. Serve with crumbled bacon, grated cheese, chopped green onions, and seasoned crackers.
MUSHROOM AND POTATO SOUP
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.
Provided by Kiwi Kathy
Categories < 60 Mins
Time 40m
Yield 4 helpings, 4 serving(s)
Number Of Ingredients 9
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, Fat 18.3, SaturatedFat 7.9, Cholesterol 40.8, Sodium 27.5, Carbohydrate 35, Fiber 5.1, Sugar 4.5, Protein 7.5
HEALTHY POTATO, MUSHROOM AND LEEK SOUP
This is very easy, and pretty healthy in that there is NO cream, but there is a bit of wine and brandy, but it really is just a background flavor. This serves 8, so the small amount of wine or brandy really is very minimal. It is just a hearty but lighter soup. I mash a few of the potatoes up to give the soup a creamy texture without adding the extra calories of the cream. This is a nice unique soup. Make sure to add the brandy ... and don't forget the sour cream, just a dollop as a garnish.
Provided by SarasotaCook
Categories Stocks
Time 40m
Yield 6-8 large cups, 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Potatoes -- In a large soup pot add 3 cups of water and the potatoes. Bring to a boil and simmer just 5-7 minutes. You don't want to cook them all the way, you just want to give them a head start. Once they are done, drain and set the potatoes off to the side. Don't cook them until they are tender, just crisp.
- Base -- In the same pot, add the butter, onions, leeks, and celery and cook on medium heat for about 3 minutes. Then add in the garlic and mushrooms and cook until the vegetables are mostly tender. About 5-7 minutes.
- Then deglaze the pot with the wine and also add the brandy. Cook 1-2 minutes until most of the liquid starts to reduce. Mix well. Add in the flour and stir well so everything is combined, make sure to cook just another minute to get rid of the flour taste. Slowly add in the broth and stir.
- Potatoes -- Then add in 2/3 of the potatoes and the bay leaf. Don't worry about exact measuring, just eyeball it. The remaining 1/3 of the potatoes mash up slightly. I just use a fork to lightly mash and break them up. They don't have to be perfect. Add them to the soup and season with salt and pepper, remember you can always season a bit more later. Bring to a boil, and then reduce to a simmer. Cook about 10 minutes until the potatoes are tender and the soup has thickened. Once again, check for seasoning and add in the fresh dill and 1/2 of the parsley. Also, if you want your soup a bit thicker at this point, take a little of the broth or just water and add another teaspoon of flour and mix well. Add slowly to the soup to thicken. I personally like the soup a bit thinner as the potatoes thicken it nicely, but it depends how you like yours.
- Serve -- Add in the remaining parsley right before you serve the soup. Garnish with a dollop of sour cream and ENJOY!
Nutrition Facts : Calories 458.2, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 150.9, Carbohydrate 61.2, Fiber 8.5, Sugar 9, Protein 11.9
HEARTY MUSHROOM SOUP
A satisfying and low-fat vegetarian soup that's a good source of folic acid
Provided by Good Food team
Categories Dinner, Lunch, Soup
Time 1h
Number Of Ingredients 12
Steps:
- Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
- Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.
Nutrition Facts : Calories 245 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.13 milligram of sodium
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