Creamy Mushroom & Potato Soup | Just A Pinch Recipes
Start by washing and dicing the potatoes into 1/2 inch chunks; leaving the skin on. Now is also the best time to slice the mushrooms as well. On medium/high heat- melt the...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Skillet
Ingredients
- 3/4 stick(s) butter
- 3 cup(s) yukon gold potatoes diced
- 1 tablespoon(s) minced or chopped garlic
- 16 ounce(s) baby portobello mushrooms
- 1 regular size 14.5oz can beef broth, reduced sodium
- 1/2-1 quart(s) whipping cream
- 1-2 bunch(es) green onions chopped
- 1/2 teaspoon(s) oregano, dried
- 1/2 teaspoon(s) marjoram, dried
- 1 bunch(es) chopped leeks
- 1 regular size can of vegetable broth
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