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Mushroom-Potato Soup

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Ingredients
  Fresh mushrooms 1⁄2 Pound
  Butter/Margarine 3 Tablespoon
  Onion 1 Small, finely chopped
  Flour 3 Tablespoon
  Boiling water 5 Cup (80 tbs)
  Cubed raw potatoes 2 Cup (32 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Worcestershire 2 Teaspoon
  Chopped parsley 2 Tablespoon
  Lemon juice 1 Tablespoon
  Sour cream 1 Tablespoon (Commercial)
  Minced parsley 1 Teaspoon
Directions

Remove stems from mushrooms and chop them.
Slice the mushroom caps.
Heat the butter in a heavy pan (at least 4-quart size).
Add the chopped and sliced mushrooms and the onion; saute, stirring, until mushrooms are lightly browned.
Stir in flour and continue cooking until flour has browned lightly.
Gradually stir in water until blended.
Add potatoes, salt, pepper, Worcestershire, parsley, and lemon juice.
Cover pan and cook over medium low heat, stirring occasionally, until potatoes are tender, about 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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