Baked Potato And Mushroom Soup Recipes

BAKED POTATO WITH MUSHROOMS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
• Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.

BAKED SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
• Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
• Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.

CREAMY MUSHROOM-POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

BAKED POTATO AND MUSHROOM SOUP

Steps:

• Saute onions and prosciutto in butter in a large pot.
• Add mushrooms and cook until soft.
• Add garlic and pepper. Cook 1 minute more.
• Stir in flour, then add beef broth and vinegar. Simmer, stirring frequently until thickened.
• Put one of the diced potatoes in the blender with one cup of water and puree. Add to the pot.
• Add the rest of the water and diced potatoes, basil, thyme, parsley, salt. Simmer 10 minutes.
• Add cream and heat through. If it is too thick, add milk to get desired consistency.
• Serve sprinkled with provolone and green onions.

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.

POTATO MUSHROOM BAKE

Steps:

• In buttered shallow baking dish, layer potatoes, onion, and mushrooms.
• Sprinkle with salt, pepper and tarragon.
• Pour whipping cream over all.
• Cover with foil.
• Bake at 350° for 30 minutes.
• Remove foil, continue baking 30 minutes longer, or until the potatoes are tender.
• Sprinkle with parsley.