Mushroom Potato Soup

Photo by Martha H.
Adapted from madiganmade.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from madiganmade.com

Ingredients

  • 4-6

    large golden potatoes

  • 5

    cups sliced fresh mushrooms

  • 1-2

    cups chicken broth

  • 1/2-1

    cup chopped green peppers

  • 1/2-1

    cup chopped celery

  • 3

    tablespoons butter

  • 3

    tablespoons all-purpose flour

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 1

    cup half-and-half

  • 4

    oz. cream cheese (optional)

  • 1

    tablespoon sherry

  • 1-2

    cups grated sharp cheese

Directions

Cook whole potatoes covered with water in a sauce pan until tender. Drain and cool. Peel and dice into cubes. In a large heavy saucepan, cook mushrooms, celery and peppers in the broth with until tender, about 10 to 15 minutes. Set aside. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half. Add cream cheese and allow to melt into mixture. Add cooked mushroom/pepper/celery mixture. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry. Turn heat to low. Add cheese and allow to melt before serving. Do not boil when cheese is added as this can cause the soup to break.

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