Yukon Gold and Mushroom Soup

Author: Canadian Living

Obermeier's mushroom soup is smooth, with its creaminess coming more from potatoes than from the splash of cream, and has a late, liberal addition of mushrooms that have been saut? to intensify their flavour and add texture to every spoonful. Shiitake caps are the most woodsy mushrooms available in produce sections.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2002

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small onion chopped
  • 2 celery stalks chopped
  • 4 cups diced peeled Yukon Gold potatoes (about 4 large)
  • 3 cups chicken stock
  • 2 bay leaves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup whipping cream
  • 2 tablespoons butter
  • 4 cups diced mushrooms (about 12 oz/375 g)
  • 1 tablespoon chopped fresh parsley

Method

In saucepan, heat oil over medium-low heat. Add onion, celery and potatoes; cook, stirring, until slightly softened but not coloured, about 5 minutes.

Stir in stock, bay leaves, nutmeg, salt and pepper. Bring to boil; reduce heat, cover and simmer until potatoes are softened, about 20 minutes. Discard bay leaves. In food mill, blender or food processor, pur?potato mixture; pour into clean saucepan. Stir in cream; reheat until steaming.

Meanwhile, in large skillet, heat butter over medium-high heat. Add mushrooms; saut?stirring, until no liquid remains, about 8 minutes. Stir into soup; sprinkle with parsley.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 548 mg
  • Protein 6 g
  • Calories 254.0
  • Total fat 16 g
  • Cholesterol 36 mg
  • Saturated fat 7 g
  • Total carbohydrate 23 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Yukon Gold and Mushroom Soup

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