Potato and Portabello Mushroom Soup WITH BALSAMIC ONIONS

Potato and Portabello Mushroom Soup WITH BALSAMIC ONIONS
Potato and Portabello Mushroom Soup WITH BALSAMIC ONIONS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    c. White onion, medium diced

  • 1/4

    c. Carrots, medium diced

  • 2

    c. Portabello mushrooms, medium diced

  • 1

    tsp. Thyme, fresh chopped

  • 20

    c. Water

  • 1

    kg. 2.25 lbs. SYSCO Classic Casserole Scallop Potatoes

  • 1/4

    tsp. Nutmeg

  • 3

    oz. White cheddar cheese, shredded

  • 2

    c. 35% cream

  • Salt and pepper to taste

Directions

Soup: 1. In a small amount of oil, sauté the onions, carrots, mushrooms and thyme until the onions are translucent. 2. Heat water to boiling point, then add the SYSCO scalloped potato and sauce mix package. Once the potatoes are soft, remove from heat and puree to a smooth consistency. 3. Combine the cooked vegetables and the potato mixture. Add remaining ingredients. 4. Season with salt and pepper to taste. BALSAMIC ONIONS: 1. Red onions, large diced 2 2 Balsamic vinegar 125 mL ½ cup Maple syrup 50 mL ¼ cup 2. In a frying pan, cook onions and balsamic vinegar until the vinegar is reduced by half its volume. Add maple syrup and cook until the onions have change their colour and are soft and sticky.

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