Yield 12 Number Of Ingredients 13 Steps:
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
Time 40m Yield 4 helpings, 4 serving(s) Number Of Ingredients 9 Steps:
Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme. Cook for 5 minutes stirring frequently. Add the potatoes and cook for a further 5 minutes. Increase to high heat and add the mushrooms and cook for a further 5 minutes. Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally. Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently. Serve in bowls sprinkled with thyme and rye bread toast.
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.
Time 35m Yield 6 Number Of Ingredients 9 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.
Time 1h10m Yield 2 Number Of Ingredients 13 Steps:
Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.
Time 1h10m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.
Time 45m Number Of Ingredients 12 Steps:
Heat the oil in a large pan. Tip in the onions and fry for 10 mins until golden. Meanwhile, pour 1.2 litres boiling water over the dried mushrooms and stir in the bouillon. Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown. Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add mushrooms , shallots and garlic to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside. Add potato and broth to pan, bring to a boil. Cover, reduce heat, and simmer. Place potato mixture in a food processor or blender, and process until smooth. Return the potato mixture to the pan. Add low-fat milk, mushroom mixture, sherry. salt, and pepper, cook over low heat 10 mintues or until thoroughly heated. Ladle soup in to bowls and top with crumbled bacon.
More about “mushroom potato soup recipes”
Time 45m Yield 10 servings, 1 cup each Number Of Ingredients 10 Steps:
Bring water and porcini mushrooms to boil in large saucepan. Turn off heat; cover saucepan. Let mushrooms stand in hot water 10 min. Drain soaked porcini in colander, reserving cooking water. Coarsely chop drained porcini. Heat 1/4 cup dressing in same saucepan over medium heat. Add potatoes, carrots, celery and onions; stir. Cook, stirring frequently, 5 min. Add cremini mushrooms, thyme and remaining dressing; stir. Cook, stirring frequently, 12 min. Add porcini, bouillon powder and reserved porcini cooking water; stir. Bring to boil; cover. Simmer over medium-low heat 10 min. or until potatoes are tender.
