Baked Potato and Mushroom Soup |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Next time you make baked potatoes, throw in a few extra for this quick and delicious next-day soup. Ingredients:
3 tablespoons butter |
1 cup white onion, chopped |
1 cup red onion, chopped |
100 g prosciutto, chopped |
1 1/2 cups cremini mushrooms, chopped |
2 garlic cloves, minced |
1/2 teaspoon fresh ground pepper |
3 tablespoons flour |
2 cups beef broth |
1 tablespoon red wine vinegar |
3 baked potatoes, peeled and diced |
2 cups water |
1 tablespoon fresh basil or 1 teaspoon dried basil |
1/2 tablespoon fresh thyme or 1/2 teaspoon dried thyme |
1/4 cup chopped parsley |
salt, to taste |
1 cup half-and-half |
1 cup provolone cheese, grated |
2 green onions, chopped |
Directions:
1. Saute onions and prosciutto in butter in a large pot.
2. Add mushrooms and cook until soft.
3. Add garlic and pepper. Cook 1 minute more.
4. Stir in flour, then add beef broth and vinegar. Simmer, stirring frequently until thickened.
5. Put one of the diced potatoes in the blender with one cup of water and puree. Add to the pot.
6. Add the rest of the water and diced potatoes, basil, thyme, parsley, salt. Simmer 10 minutes.
7. Add cream and heat through. If it is too thick, add milk to get desired consistency.
8. Serve sprinkled with provolone and green onions.
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