Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This creamy potato-mushroom soup is easy, hearty, and delicious.  Top with crumbled bacon and serve with crusty French bread.

Recipe by Cooking Light September 1997

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Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; saute 5 minutes or until the mushrooms are soft. Remove from pan; set aside.

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  • 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.

Nutrition Facts

236 calories; calories from fat 13%; fat 3.5g; saturated fat 1.5g; mono fat 1.2g; poly fat 0.4g; protein 13.2g; carbohydrates 39.4g; fiber 3.3g; cholesterol 9mg; iron 2.4mg; sodium 521mg; calcium 172mg.
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