Creamed Potato, Mushroom, and Onion Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 116.4
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 183.0 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.0 g
- Protein: 3.0 g
View full nutritional breakdown of Creamed Potato, Mushroom, and Onion Soup calories by ingredient
Introduction
This creamy soup can be mixed, blended, and titrated to create a host of textures. This creamy soup can be mixed, blended, and titrated to create a host of textures.Number of Servings: 8
Ingredients
-
1 T Canola Oil
1 cup onion, minced
1 cup mushrooms, sliced
4 cups prepared vegetable broth
.5 tsp red chili flakes
1 clove garlic
2 tsp thyme, dried
1 bay leaf (for flavor)
Directions
This recipe is designed to make about 6-8 cups of soup.
Heat a 4 quart saucepan with 1 T of Canola oil. Add thyme and red pepper flake. Once the oil is hot, add the minced onions and mushrooms, and salt them, stirring for several minutes while the onions brown.
In the meantime, peel the potatoes and dice into 1-inch cubes. Add the potatoes and the garlic to the pan once the onions turn translucent.
Stir carefully, making sure to mix the potatoes thoroughly into the mixture. After a minute or two, when you can hear the potatoes starting to hiss, go ahead and add the liquid and the bay leaf. Bring to a boil, then simmer until slightly reduced (about 15 minutes).
After removing the bay leaf, blend to desired texture. You can make this bisquey, or very creamy. You can also add a bit of brandy when serving, or drizzle some extra virgin olive oil over the top. You can also dilute this without losing too much flavor, due to the presence of the bloomed spices and sauteed onion.
Number of Servings: 8
Recipe submitted by SparkPeople user AMSCIPIO.
Heat a 4 quart saucepan with 1 T of Canola oil. Add thyme and red pepper flake. Once the oil is hot, add the minced onions and mushrooms, and salt them, stirring for several minutes while the onions brown.
In the meantime, peel the potatoes and dice into 1-inch cubes. Add the potatoes and the garlic to the pan once the onions turn translucent.
Stir carefully, making sure to mix the potatoes thoroughly into the mixture. After a minute or two, when you can hear the potatoes starting to hiss, go ahead and add the liquid and the bay leaf. Bring to a boil, then simmer until slightly reduced (about 15 minutes).
After removing the bay leaf, blend to desired texture. You can make this bisquey, or very creamy. You can also add a bit of brandy when serving, or drizzle some extra virgin olive oil over the top. You can also dilute this without losing too much flavor, due to the presence of the bloomed spices and sauteed onion.
Number of Servings: 8
Recipe submitted by SparkPeople user AMSCIPIO.