Creamy Mushroom and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 small red potatoes cubed1 Small onion4 Cups Chicken Stock1 3/4 Cups Heavy Whipping Cream1/4 Cup 1% Milk1 pkg baby portabella mushrooms stemmed1 tsp kosher salt (optional)1 Tbsp black pepper1 Tbsp Celery Salt1 tsp peppercorn seasoning
Makes 8 one cup servings
Saute onions until brown in a stock pot, add cubed potatos and stemmed whole baby portabella mushrooms, cook for about 5 minutes. Add four cups of chicken stock and seasonings except salt and pepper to the mushrooms, onions, and potatoes. Let simmer for 1.5 hours then add milk and cream. Turn heat back up to medium until cream is hot, do not let boil. Add salt and pepper to taste. Serve and enjoy.
Number of Servings: 8
Recipe submitted by SparkPeople user ELENTZ1211.
Saute onions until brown in a stock pot, add cubed potatos and stemmed whole baby portabella mushrooms, cook for about 5 minutes. Add four cups of chicken stock and seasonings except salt and pepper to the mushrooms, onions, and potatoes. Let simmer for 1.5 hours then add milk and cream. Turn heat back up to medium until cream is hot, do not let boil. Add salt and pepper to taste. Serve and enjoy.
Number of Servings: 8
Recipe submitted by SparkPeople user ELENTZ1211.
Nutritional Info Amount Per Serving
- Calories: 273.1
- Total Fat: 22.6 g
- Cholesterol: 75.4 mg
- Sodium: 228.9 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 1.3 g
- Protein: 5.7 g
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