Polish Mushroom Soup with Potatoes | Idaho Potato Commission

Ingredients

• <span class="s2">0.7 ounce dry porcini mushrooms (optional), dehydrated</span>
• <span class="s2">4 tablespoons clarified butter or olive oil, divided</span>
• <span class="s2">1 leek (white parts only), washed and chopped</span>
• <span class="s2">2 carrots, peeled and chopped</span>
• <span class="s2">2 celery stalks, washed and chopped</span>
• <span class="s2">4 Yukon Gold Idaho® potatoes, medium size, cut into ½˝ cubes</span>
• <span class="s2">5 cups of mushroom broth (or vegetable or chicken)</span>
• <span class="s2">1 parsnip, peeled and left whole</span>
• <span class="s2">½ Vidalia or Spanish onion, chopped</span>
• <span class="s2">24 ounces fresh mushrooms (mixed of white button and baby bella), cleaned and sliced</span>
• <span class="s2">salt and pepper to taste</span>
• ½ cup heavy cream
• <span class="s2">2 tablespoons of fresh parsley, to garnish</span>