Pasta - Mushroom Stroganoff Soup

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* Exported from MasterCook *

 

Mushroom Stroganoff Soup

 

Recipe By :Follow Your Heart's Vegetarian Soup Cookbook - Janice Cook

Migliaccio

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water

5 1/2 to 6 cups (3 medium) diced russet potatoes -- unpeeled

1 1/2 cups diced yellow onion -- reserve 1/2 cup

1/4 cup Jensen's broth powder

4 tablespoons butter

1 pound sliced mushrooms

1/4 cup tamari soy sauce

2 tablespoons Spike

1 tablespoon sweet basil

1 tablespoon dried parsley

1 tablespoon granulated garlic

2 teaspoons whole celery seed

8 ounces cream cheese

4 ounces shredded sharp cheddar cheese

1 ounce crumbled blue cheese

2 cups sour cream

1 cup milk

1 cup shelled fresh peas -- lightly steamed until tender and

bright green

OR

1 cup frozen peas -- rinsed in hot water to thaw

8 ounces whole wheat ribbon noodles -- cooked al dente (just

tender), rinsed, and drained

 

In a 5 or 6-quart pot, combine water, potatoes, 1 cup onion, ans Jensen's broth

powder. Bring to a boil. Cook covered (medium heat) about 20 minutes, or until

potatoes begin to dissolve and form a broth. Stir occasionally.

Meanwhile, in a large skillet saute the reserved 1/2 cup onions with the

mushrooms in butter until onions are tender and mushrooms are reduced in size.

(Skillet should still have a little mushroom juice in it, brought out by the

cooking.) Add tamari, Spike, basil, parsley, garlic, and celery seed to

mushroom mixture, and saute for another 2 minutes. Add this mixture to the soup

base.

In blender, blend cheeses, sour cream, and milk until smooth, and add to the

soup base. Add peas and noodles and heat gently, stirring often, until peas are

tender and all is hot. (Careful not to boil it, though, or milk will curdle.)

Garnish with fresh parsley, if desired. Serve.

 

Description:

" Without a doubt, this is the richest tasting soup we offer.

Customers clamor for it. Serve with a salad. "

Yield:

" 4 quarts "

 

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Per serving: 3280 Calories (kcal); 278g Total Fat; (74% calories from fat); 103g

Protein; 111g Carbohydrate; 751mg Cholesterol; 6862mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 8 Lean Meat; 9 Vegetable; 0 Fruit; 50 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0