Potato and Portabello Mushroom Soup WITH BALSAMIC ONIONS

By jennifer_1

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

Preparation

Step 1

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.