Irish Mushroom And Potato Soup Food

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.

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.

IRISH MUSHROOM AND POTATO SOUP

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

IRISH POTATO SOUP

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside.
• Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

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.

IRISH POTATO SOUP

Steps:

• Peel and slice the potatoes.
• Put potatoes into a soup pot with water, onions, and bay leaf.
• Simmer covered for 45 minutes.
• Puree soup in batches.
• Add half and half, salt, and pepper. Also add smoked sausage if using.
• Cook for 15 minutes on low just until heated thoroughly without scalding the half and half.
• Add butter and serve.

IRISH POTATO SOUP WITH BACON

Steps:

• Peel & cut potatoes into chunks. Place in boiling water and cook until done (I usually do this for about 15-20 minutes. They need to be a bit crunchy, not too hard-not too soft) drain water when done; set aside.
• Fry bacon in separate pot (the one you will use to make the soup). Remove the bacon from the pan and set it aside. Leave the grease in the pan.
• Caramelize the onions in the bacon grease. Allow to cool for 5 minutes or so; do not empty the grease!
• Add the cheese soups, cream of potato & French onion soups, milk and water to the onion/grease mixture.
• Crumble the bacon and divide it into 2 bowls.
• Heat up the soup mixture in the bacon grease/onion pan and when hot, add the potatoes and one bowl of the bacon crumbles. Set on medium heat and allow to cook for 30 minutes to 1 hour.
• Add half of the cheese while stirring constantly for about 2 minutes.
• Allow soup to sit for about 5 minutes and serve with remaining bacon crumbles and cheese on top.
• A really nice romaine salad w/purple onions, roma tomatoes and cheddar/garlic croutons *and your fave dressing* make this the perfect meal.Enjoy!