Creamy Potato Mushroom Soup

I have a love-hate relationship with Wisconsin winters.  Last week was way too cold, today it’s in the 50s, and it’s supposed to drop down and snow again tomorrow – could we get some consistency, please!  I absolutely love sledding and snowball fights, but I could do with only a month of snow.  And I hate driving on icy roads.  Love it or hate it, it’s here and at least I get to enjoy soup!  Well, I did yesterday, like I said, today it’s too nice out for soup!  I made creamy potato mushroom soup and it was phenomenal.  It had a great flavor and lots of mushrooms!  You could make it in a slow cooker too if you’d rather.

Creamy Potato Mushroom Soup (8 servings, adapted from Potato Mushroom Soup)

• 3 Tbsp butter
• 16 oz. sliced mushrooms
• 1/2 onion, chopped
• 2 Tbsp flour
• 4 cups vegetable broth
• 4 large potatoes, peeled and diced
• 1 1/2 cups heavy cream
• 2 1/2 cups milk
• 1 Tbsp Worcestershire sauce
• 1 Tbsp dried parsley
• 1 tsp dill weed
• 2 bay leaves
• salt and pepper to taste

1. Melt butter in large stock pot over medium-high heat and add mushrooms and onions.  Cook about 10 minutes, until onions become translucent.
2. Add flour and cook for 3 minutes, stirring constantly.
3. Add remaining ingredients and bring to a boil.  Reduce heat and cook for 45 minutes.
4. Top with sour cream and shredded cheese if desired and serve!

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