A great soup to quickly make before work. Puree it and put it in a mason jar for lunch. Bonus, no cream but it is thick and hearty.
Provided by Wool B
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Saute mushrooms, chives, and butter together in a large skillet over medium-high heat until mushrooms are browned, about 10 minutes.
- Stir water, red potatoes, chicken bouillon, dried oregano, dried dill weed, dried basil, dried thyme, and garlic salt into mushroom mixture. Bring soup to a boil, then reduce heat to low and simmer until potatoes are fork-tender, about 20 minutes.
- Pour soup into a blender or food processor and puree. Transfer soup into canning jars and refrigerate.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 38.1 g, Cholesterol 15.6 mg, Fat 6.6 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 806.8 mg, Sugar 3.4 g
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