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Potato Mushroom Soup Recipe

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This recipe for Potato Mushroom Soup is from The Great Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
c [1 L] water (to cover plus enough to create soup)
dash of salt
4 large potatoes, diced into ¼" [½ cm] pieces
1 c [250 ml] sliced mushrooms
1 onion, diced
1 - 16 oz [454 g] package frozen Italian mixed vegetables
[or substitute one pound of mixed vegetables such as zucchini, cauliflower, carrots, and green beans)
small bunch fresh parsley, chopped
1 t marjoram flakes
grinding of pepper
2 cloves garlic, pressed
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2 c [½ L] COLD Half and Half Milk
½ c [125 ml] Wondra flour (dissolved into milk)
Directions:
Directions:
Pour water into soup pot and shake in a little salt. Dice potatoes quickly tossing them into water to prevent browning. Slice mushrooms; chop parsley and onion adding them along with the frozen vegetables into pot. Bring to boil; turn down and simmer half an hour or until potatoes soften. Avoid overcooking or they'll fall apart. Add the marjoram, a few grinds of fresh pepper, and the crushed garlic.

Dissolve Wondra flour into cold water and blend into soup. Bring back to boil and stir/boil about 5 minutes to thicken
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
I know you want a bowl right now.

 

 

 

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