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.
Nutrition Facts : Calories 161 kcal, Carbohydrate 24 g, Cholesterol 5 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 1171 mg, Sugar 5 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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 :
POTATO SOUP WITH WILD MUSHROOMS
This recipe is one of the traditional Czech dishes. This soup is easy for preparation and inexpensive. In Czech Republic it is usually eaten without special occasion. The dish contains wild, forest mushrooms. You can use dried mushrooms, frozen or pickled mushrooms, but best of all are freshly picked mushrooms from the forest.
Provided by tortoise1
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the potatoes and wash all vegetable (carrot, parsnip, onion and celery) and mushrooms. Cut clean vegetable and mushrooms into small pieces.
- Put vegetable and mushrooms to a large pot, add the water, salt it and leave it simmer on low heat until vegetable is soft.
- Meanwhile put butter to a small saucepan and leave it to melt. Then add flour and mix it together and cook on low heat for aprx. 5 minutes.
- When vegetable is soft, add the mixture from flour and butter to the pot and mix it together. The soup becomes thick.
- Add crushed garlic and marjoram to the pot and leave it about 5 minutes to boil.
- Then you can serve this soup with some fresh parsley. Enjoy!
Nutrition Facts : Calories 265.1, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 86.7, Carbohydrate 47.3, Fiber 6.5, Sugar 5, Protein 7.3
POTATO LEEK & MUSHROOM SOUP
An earthy, delicious soup that's very easy to make. This is a recipe that originally came from The Enchanted Broccoli Forest that I modified to include mushrooms and less milk. For the stock, I prefer to use Basic Light Vegetable Stock, recipe #56479. Enjoy!!
Provided by Katzen
Categories < 60 Mins
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Place potatoes, leeks, celery, carrots, mushrooms, butter, and salt in a pot, and cook over medium heat, stirring until the butter is melted and the vegetables are coated.
- 2. Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. Cook until the potaotes are tender (20-30 minutes).
- 3. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Make sure the mixture is absolutely smooth.
- 4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.
LATVIAN POTATO AND WILD MUSHROOM SOUP
This is a potato soup to top all potato soups. Thick and creamy, it has the woodsy aroma of wild mushrooms that are enlivened by bacon cracklings and paprika. Serve it with Estonian Barley Skillet Bread.
Provided by Olha7397
Categories European
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the mushrooms in 1 cup of the water for 2 hours. Drain the mushrooms and strain the liquid through a coffee filter (this is to remove any sand).
- In a large soup pot, bring the mushrooms, their soaking liquid, and the remaining water to a boil over high heat.
- Add salt, then reduce the heat to low and simmer, covered, for 30 minutes.
- Add the potatoes, increase the heat to medium low, and cook until the potatoes are tender, about 15 to 20 minutes.
- Remove from the heat. With a slotted spoon, remove the mushrooms. When they are cool enough to handle, chop them very fine.
- Using the slotted spoon, transfer the potatoes to a food processor. Add 1 cup of the cooking liquid and process until pureed.
- Whisk the potatoes back into the cooking liquid in the pot. You will have to stir them thoroughly with a fork or wire whisk until there are no lumps. Set aside.
- In a small skillet, sauté the bacon until it renders its fat. Drain off all but 1 Tablespoon of the fat, then add the onion and the mushrooms. Saute, stirring occasionally, over medium high heat until the mixture is well browned, about 15 minutes.
- Return the soup to low heat. Add the cream and simmer gently for 2 minutes, until the soup is about to boil.
- Stir in the sautéed onion, mushroom, and bacon mixture. Season with a few dashes of paprika and salt and pepper, then simmer for another 3 to 4 minutes. Serve garnished with fresh dill. Serves 6.
Nutrition Facts : Calories 298.4, Fat 12.4, SaturatedFat 7, Cholesterol 39.9, Sodium 74.9, Carbohydrate 42.6, Fiber 5.4, Sugar 2.3, Protein 6
ROASTED CELERY ROOT, POTATO AND WILD MUSHROOM SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
- Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and saute until browned and softened, about 5 minutes.
- Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 3 grams, Carbohydrate 67 grams, Fat 6 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1830 milligrams, Sugar 13 grams, TransFat 0 grams
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