soup of onion, mushroom and spuds

Name: Soup of Onion, Mushroom and Spuds
Prep time: 25 min
Cook time: 25 min
Yield: 10
Cuisine: American
Ingredients: 4 1/2 pound(s) russet potatoes, peeled and cut into 1-inch pieces; 3 1/2 cup(s) defatted chicken broth; 8 ounce(s) cream cheese, cut into bits and softened (chilled cream cheese will be grainy); 6 slice(s) bacon (optional); 1 - onion, chopped; 12-16 - mushrooms, coarse chopped; 1 1/2 cup(s) heavy cream; 1/2 cup(s) milk; - salt and pepper to taste; - sliced green onions (all or just the green top to garnish)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Mmmm, a rich and mellow soup that can be a meal in and of it’s self. It’s good enough for guests but easy enough for an everyday family dish. You can lighten the fat content by using low fat cream cheese and all low fat milk instead of using cream and milk.

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yield 10 -14

prep time 25 Min

cook time 25 Min

method Stove Top

Ingredients For soup of onion, mushroom and spuds

4 1/2 lb

russet potatoes, peeled and cut into 1-inch pieces
3 1/2 c

defatted chicken broth
8 oz

cream cheese, cut into bits and softened (chilled cream cheese will be grainy)
6 slice

bacon (optional)
1

onion, chopped
12-16

mushrooms, coarse chopped
1 1/2 c

heavy cream
1/2 c

milk
salt and pepper to taste
sliced green onions (all or just the green top to garnish)

How To Make soup of onion, mushroom and spuds

1
In large pot combine potatoes with broth and simmer, covered, 20 minutes or until potatoes are tender.

2
Remove potatoes from heat, add the cream cheese and mash with potato masher until cream cheese is melted in and mixture is smooth.
3
In frying pan, cook bacon until crisp and drain on paper towel and crumble; set aside. To bacon fat, add onion and mushrooms, saute until tender. If not using the bacon use a tablespoon of vegetable oil to saute the veggies in.
4
Add the bacon/onion/mushroom mixture to potatoes. Stir in cream and milk, salt and pepper. DO NOT BOIL.
5
Garnish servings with green onions.
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