Mushroom And Potato Soup Recipes

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:

• 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:

• 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:

• 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:

• Sautee the onion and celery in the butter until the onion is translucent.
• Turn off heat and add the flour, salt and pepper. Stir and put in the crockpot.
• Add water.
• Stir in potatoes, mushrooms and carrots.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• When done, stir in the milk and Parmesan.
• Cook for 30 minutes on high.
• This recipe is recommended for a 4-7 quart crockpot.

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:

• In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

Steps:

• In large, heavy nonstick kettle or dutch oven, cook mushrooms and onion in margarine 5 minute.
• Stir in flour and cook 2 minute.
• Gradually add 5 cups water, cook, stirring until mixture thickens and boils.
• Add remaining ingredients except chives. Cover and simmer 45 minute or until potatoes are tender.
• Garnish with chives.