This mushroom soup boasts 2 pounds of mushrooms, so if you’re a mushroom lover like myself, this soup is for you. It uses a light cream broth so you still get some creaminess without the heaviness of cream soups.
Serving: 8-10 servings
8 cups water
2 cups chicken or vegetable broth
3-4 medium potatoes, peeled, diced and rinsed
2 lbs mushrooms, sliced
2 cups half & half (or 1 cup milk + 1 cup heavy cream)
4 Tbsp flour (add 5 Tbsp if you like a creamier soup)
1 medium onion, finely diced
1 large carrot, grated
3 Tbsp butter
2 Tbsp mushroom seasoning (or ½ Tbsp Mrs. Dash, or vegetable seasoning *see note)
Salt and black pepper to taste
⅓ cup chopped parsley or dill or both
- Add potatoes to a pot with 8 cups water and 2 cups stock. Bring potatoes to a light boil and continue to cook for about 10 min or until potatoes are almost cooked. Meanwhile saute sliced mushrooms over medium high heat until lightly browned and softened. Add mushrooms to the soup pot and continue cooking 5-8 min.
- Visit Mushroom Soup Recipe @ natashaskitchen.com for full instructions and note of recipe.