CREAMY MUSHROOM SOUP

Roasted Summer vegetables get spruced up with a horseradish aioli

By: Jamie Geller

Prep Time

30 Mins

Cooking time

15 Mins

Preference

Milky/Dairy

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.

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