Polish Mushroom Soup with Potatoes | Idaho Potato Commission

Name: Polish Mushroom Soup with Potatoes | Idaho Potato Commission
Ingredients: 0.7 ounce dry porcini mushrooms (optional), dehydrated; 4 tablespoons clarified butter or olive oil, divided; 1 leek (white parts only), washed and chopped; 2 carrots, peeled and chopped; 2 celery stalks, washed and chopped; 4 Yukon Gold Idaho® potatoes, medium size, cut into ½˝ cubes; 5 cups of mushroom broth (or vegetable or chicken); 1 parsnip, peeled and left whole; ½ Vidalia or Spanish onion, chopped; 24 ounces fresh mushrooms (mixed of white button and baby bella), cleaned and sliced; salt; pepper; ½ cup heavy cream; 2 tablespoons of fresh parsley, to garnish

www.idahopotato.com

This Polish Mushroom Soup is made with Yukon Gold Idaho® potatoes and three types of mushrooms: white button, baby bella, and dry porcini. It can be served chunky, with a splash of cream; partially...

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Ingredients

0.7 ounce dry porcini mushrooms (optional), dehydrated
4 tablespoons clarified butter or olive oil, divided
1 leek (white parts only), washed and chopped
2 carrots, peeled and chopped
2 celery stalks, washed and chopped
4 Yukon Gold Idaho® potatoes, medium size, cut into ½˝ cubes
5 cups of mushroom broth (or vegetable or chicken)
1 parsnip, peeled and left whole
½ Vidalia or Spanish onion, chopped
24 ounces fresh mushrooms (mixed of white button and baby bella), cleaned and sliced
salt
pepper
½ cup heavy cream
2 tablespoons of fresh parsley, to garnish