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Receta Creamy Potato Mushroom Soup
by Global Cookbook

Creamy Potato Mushroom Soup
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Ingredientes

  • 2 x bacon slices
  • 4 c. cremini mushrooms minced
  • 1/2 c. shallots minced
  • 3 1/2 c. cubed Yukon gold potato or possibly baking potato
  • 1 can fat-free chicken broth divided 14 1/2 oz can
  • 2 c. 1% low-fat lowfat milk
  • 2 Tbsp. sherry
  • 1/2 tsp salt
  • 1/4 tsp pepper

Direcciones

  1. Cook bacon in a Dutch oven over medium heat till crisp. Remove bacon from skillet; crumble and set aside. Add in mushrooms and shallots to bacon drippings in pan; saute/fry 5 min or possibly till the mushrooms are soft. Remove from pan; set aside.
  2. Add in potato and broth to pan; bring to a boil. Cover reduce heat, and simmer 12 min or possibly till potato is very tender. Transfer potato mix to a food processor; process till smooth. Return to pan. Add in lowfat milk, mushroom mix, sherry, salt, and pepper; cook over low heat 10 min or possibly till thoroughly heated. Ladle soup into bowls; top with crumbled bacon.
  3. Yield: 4 serving (serving size: 1 1/4 c.).