Potato Soup with Mushrooms
Gourmet Soups, Stews, & Bisques
Here's a terrific, hearty soup recipe ideal for a cold winter day. A great combination of earthy flavors from mushrooms balanced nicely with potatoes, sweet onion, carrots, and corn. Gluten-free and vegetarian as is. We like to serve it with some warm cornbread, and one of our cooks adds a bit of cream for a more decadent dish.
8 cups water
3 ounces Essence de Champignon Gold®
6-8 large red-skinned potatoes, quartered
2 tablespoons olive oil
1 large sweet onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
8 ounces button mushrooms, cut in thick slices
4 ounces green beans, trimmed and cut in 1-inch pieces (about 1 cup)
Kernels cut from 3 ears corn (or substitute 1 1/2 cups frozen corn)
1/4 cup heavy cream
3 tablespoons chopped fresh parsley
Salt and ground black pepper
Bring the water to a simmer in a large soup pot over medium heat and add the Essence de Champignon Gold®, stirring to dissolve. Add the potatoes, return the stock to a simmer, and cook until the potatoes are just fork tender, 10-15 minutes.
Meanwhile, warm the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Increase the heat slightly and add the mushrooms. Cook, stirring frequently, until the mushrooms have softened and are lightly browned. Remove the pan from the heat and set it aside.
When the potatoes are done, add the cooked vegetables to the soup pot, along with the green beans. Bring to a simmer and cook for 10-12 minutes, until the beans are tender. Add the corn and cook 3-5 minutes more.
Stir in the cream and the parsley and simmer briefly, until the soup is heated through. Season to taste with salt and pepper.