Roasted Summer vegetables get spruced up with a horseradish aioli
CREAMY MUSHROOM SOUP
Ingredients
- 2 Tablespoons butter
- 1-1/2 lb sliced fresh mushrooms
- 1 onion, chopped
- 2 stalks celery, chopped
- 1/2 lb baking potatoes
- (approx 2), peeled, cut into 1-inch cubes (approx 2 cups)
- 4 cups water
- 1 3/4 cups vegetable broth
- 1/2 teaspoon pepper
- 4 oz (1/2 of 8oz pkg.) tub cream cheese, cubed
- 1/4 cup chopped fresh parsley
Method
1
Melt butter in large skillet on medium heat.
2
Add mushrooms, onions and celery; cook 6 to 8 min. or until onions and celery are crisp-tender, stirring occasionally.
3
Reserve 1 cup vegetable mixture. Add next 5 ingredients to vegetable mixture remaining in skillet; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
4
Add 1/3 of the potato mixture to blender; blend until smooth.
5
Pour into large saucepan.
6
Repeat with remaining potato mixture.
7
Whisk in cream cheese; cook and stir 2 min. or until melted.
8
Stir in parsley and reserved vegetable mixture.