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 :
CHICKEN, POTATO AND MUSHROOM SOUP
This has the consistency of oyster stew. Serve with crusty bread to sop up broth.
Provided by Mikekey *
Categories Chicken Soups
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Place thighs and water in soup pot and bring to a boil. Reduce heat to simmer and cover pan. Cook for 20 minutes. Remove thighs to a bowl to cool. Leave water in pan.
- 2. Add onion, mushrooms, carrots, garlic and bouillon to pot. Simmer, covered and vegies are soft.
- 3. Remove skin from thighs and discard. Remove meat from bones and chop. Discard bones.
- 4. Cube potato into bite size pieces and add to pot. Cook 20 more minutes.
- 5. Stir in cooked chicken and cream and bring back to heat. Season to taste.
- 6. Serve with a crusty bread.
CHICKEN POTATO SOUP
Just like chicken noodle soup, but with potatoes instead of noodles!
Provided by Delittrell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Season chicken with seasoned salt and pepper.
- Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
- Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
- Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
- Taste and adjust seasoning with salt, pepper, and cayenne.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 40.5 g, Cholesterol 35.3 mg, Fat 9 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 1.3 g, Sodium 1301.7 mg, Sugar 5.9 g
CHICKEN W/CREAM OF MUSHROOM & POTATOES
Make and share this chicken w/cream of mushroom & potatoes recipe from Food.com.
Provided by jennifer mcguigan
Categories Broil/Grill
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- cut up potatoes into medium size pieces.
- in bowl combine 2 cups of water with 2 cans of the soup.
- mix.
- place potatoes in baking dish.
- pour mushroom soup mixed with water on top of potatoes.
- place chicken on top of potatoes after the soup.
- broil for about 40 minutes or until potatoes are soft.
- (chicken should be done at same time)* you can also cook the potatoes first, when they seem half way done, then add the chicken to cook and soup.
- Your chicken will be more juicy, and not so well done.
- I cook it all the same time, I like my chicken dry.
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