Mushroom Potato Soup Recipes

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.

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.

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.

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:

• 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.

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.

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.

Steps:

• In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Add to slow cooker., Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.