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    You are in: Home / Recipes / Creamy Potato-Mushroom Soup Recipe
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    Creamy Potato-Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    25 mins

    40 mins

    heather in Ont,'s Note:

    This soup is nice thick and creamy soup for a cold day. The bacon, garlic and shallots add a nice light flavour. Nothing overpowering. This soup is very filling. Use 1% milk to cut down on the calories. I served this with a salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook bacon in a Dutch oven over medium heat until crisp.
    2. 2
      Remove bacon from pan; crumble and set aside.
    3. 3
      Add mushrooms , shallots and garlic to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
    4. 4
      Add potato and broth to pan, bring to a boil. Cover, reduce heat, and simmer.
    5. 5
      Place potato mixture in a food processor or blender, and process until smooth.
    6. 6
      Return the potato mixture to the pan.
    7. 7
      Add low-fat milk, mushroom mixture, sherry. salt, and pepper, cook over low heat 10 mintues or until thoroughly heated.
    8. 8
      Ladle soup in to bowls and top with crumbled bacon.

    Ratings & Reviews:

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    Nutritional Facts for Creamy Potato-Mushroom Soup

    Serving Size: 1 (485 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 279.0
     
    Calories from Fat 64
    22%
    Total Fat 7.1 g
    10%
    Saturated Fat 3.6 g
    18%
    Cholesterol 19.8 mg
    6%
    Sodium 724.3 mg
    30%
    Total Carbohydrate 42.0 g
    14%
    Dietary Fiber 3.0 g
    12%
    Sugars 3.5 g
    14%
    Protein 11.9 g
    23%

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