Baked Potato and Mushroom Soup

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute onions and prosciutto in butter in a large pot.
  • Add mushrooms and cook until soft.
  • Add garlic and pepper. Cook 1 minute more.
  • Stir in flour, then add beef broth and vinegar. Simmer, stirring frequently until thickened.
  • Put one of the diced potatoes in the blender with one cup of water and puree. Add to the pot.
  • Add the rest of the water and diced potatoes, basil, thyme, parsley, salt. Simmer 10 minutes.
  • Add cream and heat through. If it is too thick, add milk to get desired consistency.
  • Serve sprinkled with provolone and green onions.
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