Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

In ‘Mary Mac’s Tea Room’

Ingredients Nutrition

Directions

  1. Heat the oil in a large Dutch oven over med-high heat.
  2. Saute half of the onions, the garlic, and celery until the onions are soft and translucent.
  3. Add the remaining half of the onions, the potatoes, salt, pepper, basil, and poultry seasoning to the Dutch oven.
  4. Add the chicken broth and bring to a boil.
  5. Decrease the heat and simmer for 30 minutes, until the potatoes are tender.
  6. Melt the butter in a medium sauté pan over med-high heat.
  7. Add the mushrooms and cook until soft and beginning to brown.
  8. Add the mushrooms to the soup.
  9. Simmer for 15 minutes and serve.