Simple Way to Make Ultimate Mushroom and Potato Soup

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mushroom and potato soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. All Reviews for Russian Mushroom and Potato Soup. Potatoes cooked in broth with mushrooms add body and thickness to this simple, puréed potato mushroom soup. Add the carrots and green onion.

Mushroom and Potato Soup is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Mushroom and Potato Soup is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook mushroom and potato soup using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom and Potato Soup:

1. Take butter
2. Take leeks, chopped
3. Make ready carrots, sliced
4. Get chicken broth
5. Take dill seeds
6. Make ready salt
7. Make ready ground black pepper
8. Prepare bay leaf
9. Take potato, peeled and diced
10. Prepare Mushrooms, sliced
11. Get half-and-half
12. Get all-purpose flour

It is a really hearty homemade soup with lots of layers of flavor. Be the first to review this recipe. Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently.

Instructions to make Mushroom and Potato Soup:

1. Melt 3 tablespoons of butter in a large saucepan over medium hwat
2. Mix in leek and carrot, cook for 5 minutes.
3. Pour broth and season with dill, salt, bay leaf and some ground pepper. Mix in potatoes. Cover and cook for 90 minutes. Until potatoes are soft.
4. Whilst the soup is cooking. Melt the remaining 2 tablespoons of butter in a skillet and sauté the mushrooms for 5 minutes, until lightly brown. Stir into the soup.
5. In a small bowl, mix together the half-and-half and flour until smooth.
6. Once the soup is done pour the half-and-half mixture into the soup and stir well to thicken. Discard the bsyleaf and serve.

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. Baking potatoes, mushrooms, and leeks combine to make a tasty soup. Full ingredient & nutrition information of the Potato, Mushroom and Leek Soup Calories.

So that is going to wrap this up with this exceptional food mushroom and potato soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!