Yukon Gold and Mushroom Soup 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



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


  • Iron 10.0
  • Folate 11.0
  • Calcium 3.0
  • Vitamin A 11.0
  • Vitamin C 17.0
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Yukon Gold and Mushroom Soup