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Cream of potato and mushroom soup
Cream of potato and mushroom soup

Before you jump to Cream of potato and mushroom soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Spend less Money In The Kitchen.

Remember when the only people who cared about the natural environment were tree huggers and hippies? Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the industry experts, to clean up the natural environment we are all going to have to make some adjustments. Each and every family must start making changes that are environmentally friendly and they should do this soon. The cooking area is a good place to begin saving energy by going much more green.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living just isn’t that hard. It’s related to being practical, more often than not.

We hope you got benefit from reading it, now let’s go back to cream of potato and mushroom soup recipe. To cook cream of potato and mushroom soup you need 9 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Cream of potato and mushroom soup:
  1. Get Soup
  2. Take Diced potato
  3. You need Diced mushrooms
  4. You need Vegetable bullion
  5. Prepare Garlic cloves minced
  6. Take Onion minced
  7. Take Water
  8. You need Cream
  9. Use Salt
Instructions to make Cream of potato and mushroom soup:
  1. Bring water to a boil, add potatoes, garlic, onion, vegetable bullion, and salt.
  2. Bring it back to boil and then reduce heat a simmer for approximately 10 minutes.
  3. Add the mushrooms and cream and simmer another 5 minutes.
  4. Using a hand blender or masher blend the soup until creamy (you can leave it a bit chunkier if you prefer hearty like me). I do not recommend a kitchen blender as hot soup can spray and burn you unless you do small amounts, use a wash cloth or towel over the lid to help protect against any accidental burn.

Slice your onion into paper thin slices. Put down your first layer of potatoes, overlapping edges when necessary. Remove and discard the bay leaf. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Preheat a large soup pot over medium flame.

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