Cream Of Potato And Mushroom Soup Recipes

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.

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.

CREAM OF POTATO AND MUSHROOM SOUP

Steps:

• Heat 1 slice of butter in pot on low and add chopped onion and minced garlic, saute till soft. Add carrots, celery, mushrooms and stir for about 5 minutes. Cover veggies with water about 1 inch above, boil and set on low. When carrots are almost soft add potatoes. Boil on med-low till potatoes are cook, aproximately 15 mins. In a seperate large pot melt 2 slices of butter and add some flour little at a time to make a creamy paste, make sure to stir constantly for about 1-2 mins to not burn. Add soup broth to the paste, little at a time to avoid clumps. Only add about half the broth, not the veggies and potatoes to avoid mashing. After the broth and paste are blended add back to soup, add maggi (just pour, taste, pour, taste), add parsley. All done.

CREAM OF MUSHROOM SCALLOPED POTATOES

Steps:

• Fry bacon until crisp and drain well on paper towels.
• Discard all but 1T bacon grease; saute onions in bacon grease and drain well Slice potatoes thinly.
• Butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes.
• Mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes.
• Cover with foil; bake at 350 degrees for 1 to 1 1/2 hours; uncover for the last 20 minutes.