Chunky Potato and Wild Mushroom Soup
Chunky Potato and Wild Mushroom Soup
This rustic and hearty soup with large McCain Purely Potatoes® Potato Chunks is a great start to a Thanksgiving or holiday meal. It’s a quick and delicious soup that will warm your tummy on any fall evening.
Preparation Time: 15 minutes
Cook Time: 20 minutes
2 tbsp (25 mL) butter
1 onion, chopped
1 lb (500 g) wild mushrooms such as shitake or oyster, thinly sliced
4 cloves garlic, minced
1 tbsp (15 mL) chopped fresh sage or thyme
¼ tsp (1mL) each salt and pepper
1 bag (750 g) McCain Purely Potatoes® Frozen Potato Chunks
½ cup (125 mL) dry white wine
5 cups (1.25 L) vegetable or chicken broth
¼ cup (50 mL) chopped fresh parsley
1 tsp (5 mL) hot pepper sauce
Garnish with ½ cup (125 mL) shredded Asiago cheese (optional)
In a soup pot or large saucepan, heat butter over medium high heat and cook onion, mushrooms, garlic, sage, salt and pepper for about 10 minutes or until it is beginning to become golden and onion is softened. Add frozen potatoes to the pot and stir to coat. Add wine, stir and cook until the wine has evaporated. Add stock and bring to a boil. Cover and simmer for about 10 minutes or until potatoes are very tender. Stir in parsley and hot pepper sauce.
Ladle into soup bowls and sprinkle with cheese, if using.
Makes 6 to 8 servings.
Pureed Variation: Before adding parsley and hot pepper sauce, puree soup in batches in blender and return to saucepan to heat through, and stir in parsley and hot pepper sauce.
Dried Herb Option: Substitute 1 tsp (5 mL) dried sage or thyme leaves for fresh.
Nutrient Analysis per serving: 213 calories, 5 g fat, 2 g saturated fat, 34 g carbohydrates, 5 g fibre, 3 g sugars, 6 g protein, 655 mg sodium. Good source of folate.
(Note: Nutrition based on 6 servings, excludes cheese)
This rustic and hearty soup with large McCain Purely Potatoes® Potato Chunks is a great start to a Thanksgiving or holiday meal. It’s a quick and delicious soup that will warm your tummy on any fall evening.
Preparation Time: 15 minutes
Cook Time: 20 minutes
2 tbsp (25 mL) butter
1 onion, chopped
1 lb (500 g) wild mushrooms such as shitake or oyster, thinly sliced
4 cloves garlic, minced
1 tbsp (15 mL) chopped fresh sage or thyme
¼ tsp (1mL) each salt and pepper
1 bag (750 g) McCain Purely Potatoes® Frozen Potato Chunks
½ cup (125 mL) dry white wine
5 cups (1.25 L) vegetable or chicken broth
¼ cup (50 mL) chopped fresh parsley
1 tsp (5 mL) hot pepper sauce
Garnish with ½ cup (125 mL) shredded Asiago cheese (optional)
In a soup pot or large saucepan, heat butter over medium high heat and cook onion, mushrooms, garlic, sage, salt and pepper for about 10 minutes or until it is beginning to become golden and onion is softened. Add frozen potatoes to the pot and stir to coat. Add wine, stir and cook until the wine has evaporated. Add stock and bring to a boil. Cover and simmer for about 10 minutes or until potatoes are very tender. Stir in parsley and hot pepper sauce.
Ladle into soup bowls and sprinkle with cheese, if using.
Makes 6 to 8 servings.
Pureed Variation: Before adding parsley and hot pepper sauce, puree soup in batches in blender and return to saucepan to heat through, and stir in parsley and hot pepper sauce.
Dried Herb Option: Substitute 1 tsp (5 mL) dried sage or thyme leaves for fresh.
Nutrient Analysis per serving: 213 calories, 5 g fat, 2 g saturated fat, 34 g carbohydrates, 5 g fibre, 3 g sugars, 6 g protein, 655 mg sodium. Good source of folate.
(Note: Nutrition based on 6 servings, excludes cheese)
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