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