Potato Puree Soup with Mushrooms and Green Onions
Soups • World
Description
Serve with sour cream or heavy cream. Before serving, sprinkle with chopped green onions. Note: In the summer, this soup can be served cold. For your benefit! Despite its thickness, vegetable puree soups, especially those made with mushroom broth, are considered low-calorie dishes. Include them in your menu even if you are strictly following a diet.
Ingredients
- Campbell's Beef Broth 15 fl oz
- Salad Potatoes 20 oz
- Scallions 5 oz
Step-by-Step Guide
Step 1
Strain the Campbell's Mushroom Broth through a sieve into a pot. Add 600 ml of water to the broth. (Attention! The packaging of Campbell's Mushroom Broth recommends adding 750 ml of water, but our recipe requires less water). Bring the broth to a boil.
Step 2
Wash and peel the potatoes. Cut each potato into 4 pieces, drop them into the boiling broth, and cook for 15 minutes or until tender.
Step 3
Wash the green onions, trim the roots, finely chop the onion along with the white part, add to the broth, and cook together with the potatoes. Finely chop the green tops and set aside.
Step 4
Remove the pot from the heat. Pour half of the broth into a bowl, and using a blender, puree the potatoes with the remaining broth until smooth and homogenous. Blend the mushrooms and vegetables together. Thin the potato puree with the drained broth and add the blended mushrooms.
Step 5
Place the pot back on the heat. Stirring, warm the soup, but do not bring it to a boil.
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