Creamy Potato-Mushroom Soup
By Lv2Cook
Rate this recipe
0/5
(0 Votes)
Ingredients
- 2 bacon slices
- 4 cups chopped cremini mushrooms
- 1/2 cup chopped shallots
- 3 1/2 cups cubed Yukon Gold or baking potato
- 1 (14 1/2-ounce) can fat-free chicken broth divided
- 2 cups 1% low-fat milk
- 2 tablespoons sherry
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Details
Servings 1
Preparation
Step 1
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from skillet; crumble and set aside. Add mushrooms and shallots to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
Add potato and broth to pan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until potato is very tender. Transfer potato mixture to a food processor; process until smooth. Return to pan. Add milk, mushroom mixture, sherry, salt, and pepper; cook over low heat 10 minutes or until thoroughly heated. Ladle soup into bowls; top with crumbled bacon.
Serving Size: 1 1/2 cups
You'll also love
- Banh Bung (Warm Noodle Salad with... 0/5 (0 Votes)
- Cucumber Soup with Leeks and Celery 0/5 (0 Votes)
- Grilled Grouper with... 0/5 (0 Votes)
- Roasted Mushroom, Lentil, and... 0/5 (0 Votes)
- Creamy Mushroom Soup (adapted from... 3/5 (3 Votes)
- Potatoe Soup with Old Fashioned... 0/5 (0 Votes)
Review this recipe