Cream of Mushroom Soup

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.


Ingredients:

  • 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


Method:

  1. In a dutch oven , heat the olive oil over medium heat.

  2. Add the leeks, celery and carrot. Cook for 5 minutes until the vegetables cook through.

  3. Add the mushrooms. Cook for 5 minutes more.

  4. Add the potato and the Better than bouillon.

  5. Bring to a boil over high heat, then lower the heat and let simmer for 30 minutes.

  6. Puree in a blender.

  7. Add salt and pepper to taste.



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