Hearty Potato Mushroom Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 258.6
- Total Fat: 5.9 g
- Cholesterol: 8.7 mg
- Sodium: 438.2 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 6.2 g
- Protein: 7.4 g
View full nutritional breakdown of Hearty Potato Mushroom Soup calories by ingredient
Introduction
From Poor Girl Eats Well blog From Poor Girl Eats Well blogNumber of Servings: 5
Ingredients
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2 c Mire Poix (finely chopped carrots, celery and yellow onions), divided
1 8 oz. package white mushrooms
1 medium Russet potato, diced into ½” cubes
2 medium red potatoes, diced into ½” cubes (you may also use 4 red potatoes or 2 medium Russets if that’s all you have)
1 14 oz. can of chicken or vegetable broth
1 c milk
1 T butter
2 garlic, minced
½ t salt
½ t ground black pepper
¼ t thyme
¼ t tarragon
1 T olive oil
Directions
Divide the package of mushrooms in half. Finely chop one half of the mushrooms and slice the other half into 1/4“ thick pieces. Set the mushrooms slices aside. Heat 1 tablespoon of butter in a large saucepan over medium heat. Add one cup of mire poix and the chopped mushrooms, and cook over medium heat until the vegetables have begun to soften. Add the broth and cook for about 5 minutes or so. Remove from heat, add the cup of milk and puree in a blender until smooth (you may also use a hand blender if that’s all you have, like me). Set aside. Remember to use caution when pureeing hot liquids.
In a large pot heat the olive oil and the garlic over medium high heat until the garlic becomes fragrant. Add the diced potatoes, salt, pepper and herbs, and cook until the potatoes just begin to brown. Reduce heat and add the remaining cup of mire poix. Cook for 3 minutes and add the thick mushroom broth. Simmer over medium low heat for about 5-7 minutes. Finally, add the mushrooms and cook for another 2-3 minutes, or until the mushrooms begin to soften.
Spoon generous amounts of the soup into large bowls.
Number of Servings: 5
Recipe submitted by SparkPeople user GROOVY-FLOR.
In a large pot heat the olive oil and the garlic over medium high heat until the garlic becomes fragrant. Add the diced potatoes, salt, pepper and herbs, and cook until the potatoes just begin to brown. Reduce heat and add the remaining cup of mire poix. Cook for 3 minutes and add the thick mushroom broth. Simmer over medium low heat for about 5-7 minutes. Finally, add the mushrooms and cook for another 2-3 minutes, or until the mushrooms begin to soften.
Spoon generous amounts of the soup into large bowls.
Number of Servings: 5
Recipe submitted by SparkPeople user GROOVY-FLOR.