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  • #15225

    Mushroom & Potato Soup

    1/2 cup chopped onion
    3 strips bacon, diced
    1 pound mushrooms, thinly sliced
    1/3 cup all-purpose flour
    5-3/4 cups (46 ounces) chicken broth
    1 cup hot water
    1 small packet lower-sodium chicken bouillon granules
    1-1/4 pounds all-purpose potatoes, peeled and cubed
    2 tablespoons dry sherry
    1/2 cup heavy cream
    1 tablespoon chopped fresh parsley
    1. Cook onion and bacon in a Dutch oven over medium heat until onion is golden, 2 to 3 minutes.
    Add mushrooms; cook until liquid evaporates, about 8 minutes. Add flour; cook, stirring, about 1 minute.
    2. Stir broth, water and bouillon granules into saucepan. Add potatoes and sherry; simmer 15 minutes or until potatoes are tender. Transfer 4 cups of soup mixture to a food processor. Puree and return to pot. Stir in cream. Gently reheat, stirring occasionally.
    3. Ladle into soup bowls. Garnish with parsley.


    Sounds good! My gf will love this soup!

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