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A creamy comforting mushroom soup, without all the calories.
1. Peel and chop the onion. Peel and cut the potatoes into chunks. If using dehydrated mushrooms, add them to a bowl of boiling water for 15 minutes, then drain. If using canned mushrooms, drain and rinse them thoroughly. If using fresh mushrooms, rinse them. Set aside.
2. In a large Dutch oven or pot over medium-high heat, heat the butter. Add the onion and sauté for a few minutes, stirring constantly, until tender and slightly golden. Add the potato chunks and sauté for 2 minutes, stirring regularly, until golden.
3. Add the mushrooms, milk, water, Viandox or Bovril (if using). Season with salt and pepper. Bring to a boil (watch constantly, milk rises very quickly!), then lower heat, cover and simmer for 30 minutes.
4. Blend with an immersion blender, until smooth with no chunks. Serve warm with chopped nuts on top.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!