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Ingredients
| onions (chopped): 1 1/2 cups (chopped) |
| celery (chopped): 1 1/2 cups (chopped) |
| salt: 1 tsp |
| salted butter: 2 Tbl |
| russet potatoes (diced): 3 cups (cubed) |
| water: 3 cups |
| dried dill weed: 1 tsp |
| dried marjoram: 1/2 tsp |
| 2% milk: 1 cup |
| cream cheese: 4 oz |
| dried shiitake mushrooms (sliced) |
| spinach (roughly chopped) |
Herbed Potato, Mushroom & Spinach Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
- In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
- Add the potatoes, water, dill and marjoram, cover and bring them to boil.
- Reduce the heat and simmer until the potatoes are soft, about 10 minutes Add the milk and cream cheese and puree using an immersion blender or in batches in a blender.
- To the blended soup add the shitake mushrooms and spinach and cook until spinach is wilted and mushrooms are reconstituted.
- Or, add spinach and pre-reconstituted mushrooms directly to your soup bowls, top with cheddar cheese (or monterey jack) and then ladle in your soup.
- Serve hot. Delicious with garlic bread.