Creamy Mushroom Potato Soup Recipes

Steps:

• Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.
• Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.

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.

Steps:

• Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
• Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

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.

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.

Steps:

• Soak dried porcinis in 1/2 cup boiling water for 20-30 minutes.
• Drain porcinis and reserve soaking liquid.
• Chop mushrooms finely and set aside until needed.
• Cook onion in butter until tender, about 3 minutes.
• Add the sliced mushrooms and porcinis and cook for about 5 minutes.
• Add the stock, the reserved porcini liquid, and season to taste with salt and pepper.
• Bring mixture to a boil, then transfer to the crockpot.
• Cover, and cook on low for 5 hours.
• Cool soup slightly and puree in blender or food processor or use a hand-held blender.
• Add the cream, cover again, and cook for an additional 30 minutes, or until hot.
• Garnish with chopped parsley before serving.