Mushroom and Potato Soup
Mushroom and Potato Soup

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mushroom and potato soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Mushroom and Potato Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Mushroom and Potato Soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

The Big Six is full of the most amazing medicinal mushrooms on the planet! Low Prices on Heinz Mushroom Soup. Free UK Delivery on Eligible Orders 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. Stir in the parsley and plenty of pepper.

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 cook that.

The ingredients needed to make Mushroom and Potato Soup:
  1. Take 5 tbsp butter
  2. Get 2 leeks, chopped
  3. Prepare 2 carrots, sliced
  4. Get 1500 ml chicken broth
  5. Prepare 1 tsp dill seeds
  6. Take 2 tbsp salt
  7. Take 1 ground black pepper
  8. Take 1 bay leaf
  9. Prepare 1 kg potato, peeled and diced
  10. Prepare 500 grams Mushrooms, sliced
  11. Prepare 250 ml half-and-half
  12. Take 40 grams all-purpose flour

This soup is comforting, rich, delicious, and not your ordinary potato soup but out of this world! I used portabella mushrooms rather than button mushrooms for richer flavor. Thank you for a wonderful recipe! This potato soup is packed full of flavour when slow cooked on the hob or in a slow cooker with mushrooms, chicken stock and plenty of seasoning.

Steps 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.

Thank you for a wonderful recipe! This potato soup is packed full of flavour when slow cooked on the hob or in a slow cooker with mushrooms, chicken stock and plenty of seasoning. And the best thing about it is that it's made with ingredients most of us already have in the fridge. Plus, it's cost-effective because the ingredients go a long, long way. And you'll feel full for ages.

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