Potato mushroom carrot soup

[Guest guest]

I made this last night and it's fantastic. My husband and I both ate quite a bit

and had leftovers today. I typed the recipe as it was written, with my vegan

alterations at the end.

Michelle

 

This recipe is from the Country Woman magazine Sept/Oct 2005

 

Mushroom Potato Soup

 

2 medium leeks, sliced

2 large carrots, sliced

6 Tbsp butter, divided

6 cups chicken broth

5 cups diced peeled potatoes

1 Tbsp minced fresh dill

1 tsp salt

1/8 tsp pepper

1 bay leaf

1 pound sliced fresh mushrooms

1/4 cup all-purpose flour

1 cup heavy whipping cream

 

In a dutch oven or soup kettle, saute the leeks and carrots in 3 Tbsp butter for

5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and

bay leaf. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or

until potatoes are tender.

Meanwhile, in a large skillet, saute the mushrooms in remaining butter for 4-6

minutes or until tender. Discard bay leaf from soup. Stir in mushrooms. In a

small bowl, combine the flour and cream until smooth; gradually stir into soup.

Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Yield: 12 servings

 

My alterations: 6 Tbsp Nukoa instead of butter, 2 medium onions instead of

leeks, vegetable bullion/water instead of chicken broth, 1/4 tsp dried dill

instead of fresh, 2 cups rice milk instead of 1 cup heavy whipping cream.

[Guest guest]

I make something very similar to this, it was originally just " carrot " soup but

I added potato, leeks/onions but no dairy. This is one of my daughter's

favorites! I haven't made it for quite a while...guess what I'm going to make

tomorrow?! I think I'll add mushrooms, never thought of that (we love them!).

Jann

 

, " jabaldja " <Petagoatjunction

wrote:

>

> I made this last night and it's fantastic. My husband and I both ate quite a

bit and had leftovers today. I typed the recipe as it was written, with my vegan

alterations at the end.

> Michelle

>

> This recipe is from the Country Woman magazine Sept/Oct 2005

>

> Mushroom Potato Soup

>

> 2 medium leeks, sliced

> 2 large carrots, sliced

> 6 Tbsp butter, divided

> 6 cups chicken broth

> 5 cups diced peeled potatoes

> 1 Tbsp minced fresh dill

> 1 tsp salt

> 1/8 tsp pepper

> 1 bay leaf

> 1 pound sliced fresh mushrooms

> 1/4 cup all-purpose flour

> 1 cup heavy whipping cream

>

> In a dutch oven or soup kettle, saute the leeks and carrots in 3 Tbsp butter

for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper

and bay leaf. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes

or until potatoes are tender.

> Meanwhile, in a large skillet, saute the mushrooms in remaining butter for 4-6

minutes or until tender. Discard bay leaf from soup. Stir in mushrooms. In a

small bowl, combine the flour and cream until smooth; gradually stir into soup.

Bring to a boil; cook and stir for 2 minutes or until thickened.

>

> Yield: 12 servings

>

> My alterations: 6 Tbsp Nukoa instead of butter, 2 medium onions instead of

leeks, vegetable bullion/water instead of chicken broth, 1/4 tsp dried dill

instead of fresh, 2 cups rice milk instead of 1 cup heavy whipping cream.

>

[Guest guest]

This recepe sounds wonderful and thank you so much for the substitutions, but

what is Nukoa and where do I purchase it?

 

Michelle

 

 

 

 

 

 

 

 

 

[Guest guest]

Nukoa is a dairy free margarine. Our super Walmart has it for 1.00 a pound for

sticks. It's by the butters and margarines. A gold or yellow box with black

letters. Raley's (Bel Air) has it in tubs for more. So far everything I have

used it on or in has come out just like butter.

 

Michelle in NV