Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cream of potato and mushroom soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Cream of potato and mushroom soup is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Cream of potato and mushroom soup is something that I’ve loved my whole life. They are fine and they look fantastic.
My mom's secret recipe is being shared here today as I continue my brand ambassadorship with The Little Potato Company! I was fortunate enough to receive products and monetary compensation from The Little Potato Company. Use whatever type of condensed cream soup you like.
To get started with this particular recipe, we must prepare a few ingredients. You can cook cream of potato and mushroom soup using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Cream of potato and mushroom soup:
- Get Soup
- Make ready 300 grams Diced potato
- Get 150 grams Diced mushrooms
- Take 1 Vegetable bullion
- Get 2 Garlic cloves minced
- Take 1/2 Onion minced
- Prepare 4 cup Water
- Make ready 1/2 cup Cream
- Get 1/4 tsp Salt
It really is a wonder that with just a few simple ingredients and some spices (thank you so much smoked paprika!) you can make such a warm and comforting dish. Use cream of mushroom to whip up an even better mushroom soup that will hit the spot for an umami craving. Add in sour cream and green peas to make the soup even richer and creamier and give it a pop of color. Put down your first layer of potatoes, overlapping edges when necessary.
Steps to make Cream of potato and mushroom soup:
- Bring water to a boil, add potatoes, garlic, onion, vegetable bullion, and salt.
- Bring it back to boil and then reduce heat a simmer for approximately 10 minutes.
- Add the mushrooms and cream and simmer another 5 minutes.
- Using a hand blender or masher blend the soup until creamy (you can leave it a bit chunkier if you prefer hearty like me). I do not recommend a kitchen blender as hot soup can spray and burn you unless you do small amounts, use a wash cloth or towel over the lid to help protect against any accidental burn.
Transfer potato mixture to a food processor; process until smooth. Melt butter in a large stockpot or Dutch oven over medium heat. Transfer the soup back to the pot, add the cream, and heat it to a simmer. Add balsamic, then taste and adjust seasonings. Serve warm with reserved mushrooms on top and crusty chunks of warm bread.
So that is going to wrap it up for this special food cream of potato and mushroom soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
