Creamy Mushroom Soup

By nanarose

Ingredients

• 2 Tbsp. butter
• 1-1/2 lb. sliced fresh mushrooms
• 1 onion, chopped
• 2 stalks celery, chopped
• 1/2 lb. baking potatoes (about 2), peeled, cut into 1-inch cubes (about 2 cups)
• 1 qt. (4 cups) water
• 1 can (14-1/2 oz.) chicken broth
• 1/2 tsp. pepper
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1/4 cup chopped fresh parsley

Details

Servings 10
Preparation time 15mins
Cooking time 45mins
Adapted from kraftrecipes.com

Preparation

Step 1

MELT butter in large skillet on medium heat. Add mushrooms, onions and celery; cook 6 to 8 min. or until onions and celery are crisp-tender, stirring occasionally.

RESERVE 1 cup vegetable mixture. Add next 5 ingredients to vegetable mixture remaining in skillet; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender.

ADD 1/3 of the potato mixture to blender; blend until smooth. Pour into large saucepan. Repeat with remaining potato mixture.

WHISK in Neufchatel; cook and stir 2 min. or until melted. Stir in reserved vegetable mixture and parsley.