February 20, 2012

Mushroom Potato Soup... Yum!

I love to cook and now that our kitchen is almosttttttttt finally done and Matt is here full time (he had to split the week before), I can actually make stuff! Yay!

I love mushrooms. I would put them in everything if I could. But, I can't, so usually when I have the opportunity to use a bunch of them and make it taste delicious, I do! So, in my homemade version I doubled the mushrooms, but for you, I left the recipe as it's supposed to be... It's also the perfect time for nice, warm soup. Coming in from shoveling the snow (haha, yeah, like I'm the one who does that!) to a hearty bowl of potato soup is one of my favorite things in the winter. I got this recipe from people I know in Slovakia. (In Slovak, they call it hriebova polievka or zemiakova polievka.)

8 oz fresh mushrooms. (Use what kind you prefer, I used white button mushrooms.)
5 cups water
3 large potatoes
4 slices thick smoked bacon
 2 tablespoons flour
3 tablespoons sour cream
1/2 cup shredded cheese plus garnish (I used mild cheddar.) 
salt to taste

Put salted water in a pot. Once the water begins to boil, set the heat at medium. Peel and cube the potatoes, then add to the water. Rinse off the mushrooms, slice, and add to the pot. I then added the flour to the mixture. Turn the heat down if it is still boiling a lot, and let the potatoes soften for 20 minutes. Then, you may choose to cook the bacon in a pan, or in the microwave. I used the microwave for 2 minutes, so it wasn't completely hard, as it will cook more in the soup, and cut it into small pieces, then added it to the mixture. Add the sour cream and cheese, and any seasonings (I used some basil.). Let the ingredients cook for another 15 minutes and then viola! Delicious mushroom potato soup!


1 comment:

  1. I'm not a huge mushroom fan, but my hubby would love this soup.