Updated: May 13
Using a mixture of mushrooms adds a complexity to the soup. This soup is creamy and delicious, and much like the Cream of Chicken soup, this soup can be used as a main course, or placed in ziplock bags and frozen to be used in recipes.
2 ( 8 oz) mushrooms, a mixture of white and baby bella
1 small leek, whites and some of the green
1 tablespoon olive oil
3 stalks celery, chopped
1 carrot, peeled and chopped
1 medium potato, peeled and chopped
8 teaspoons Better Bouillon diluted in 8 cups of water
salt and pepper
Yields: serving for 6
Prep Time: 30 minutes
Cook Time: 30 minutes
In a dutch oven , heat the olive oil over medium heat.
Add the leeks, celery and carrot. Cook for 5 minutes until the vegetables cook through.
Add the mushrooms. Cook for 5 minutes more.
Add the potato and the Better than bouillon.
Bring to a boil over high heat, then lower the heat and let simmer for 30 minutes.
Puree in a blender.
Add salt and pepper to taste.