This soup is a great start to a holiday meal or to warm you on a chilly night and it takes 50 minutes start to finish!
Mushroom Soup Ingredients • 2 tbsp butter • 1 onion, finely chopped • 2 celery ribs, finely chopped • 1 garlic clove, crushed • 1lb (450g) mixed mushrooms, coarsely chopped • 7oz (200g) potatoes, peeled and cubed • 1 quart (1 liter) vegetable stock • 2 tbsp finely chopped fresh parsley • salt and freshly ground black pepper • horseradish cream, to serve (optional) Directions • 1- Melt the butter in a large saucepan, add the onion, celery, and garlic, and cook for 3–4 minutes, or until softened. • 2- Stir in the mushrooms and continue to cook for another 5–6 minutes. Add the potatoes and the stock, and bring to a boil. Reduce the heat and let simmer gently for 30 minutes. • 3- Using a blender, process the soup until smooth, working in batches if necessary. Sprinkle the parsley over the top and season to taste with salt and pepper. Serve immediately, stirring a little horseradish cream into each soup bowl, if desired, for an extra kick. Yield 4 servings Prep Time 10 min Cook Time 40 min Courtesy of The Soup Book By Sophie Grigson
Schmechtig Landscapes is a landscape contractor who provides landscape design, landscape installation, and landscape services for clients in North Shore Suburbs of Chicagoland, Northwest Suburbs of Chicagoland, Lake Geneva, and surrounding communities.