Herbed Potato, Mushroom & Spinach Soup
- Reviews 1
Ready In: 40 mins
Serves: 4-6
Ingredients
- 1 1⁄2 cups onions, chopped
- 1 1⁄2 cups celery, chopped
- 1 teaspoon salt
- 2 tablespoons butter
- 3 cups potatoes, cubed
- 3 cups water
- 1 teaspoon dried dill
- 1⁄2 teaspoon dried marjoram
- 1 cup milk
- 4 ounces cream cheese
- dried shiitake mushroom, sliced
- spinach, roughly chopped
Directions
- 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.
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