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Ingredients35 m servings 228 cals
Original recipe yields 2 servings
- Saute mushrooms, chives, and butter together in a large skillet over medium-high heat until mushrooms are browned, about 10 minutes.
- Stir water, red potatoes, chicken bouillon, dried oregano, dried dill weed, dried basil, dried thyme, and garlic salt into mushroom mixture. Bring soup to a boil, then reduce heat to low and simmer until potatoes are fork-tender, about 20 minutes.
- Pour soup into a blender or food processor and puree. Transfer soup into canning jars and refrigerate.
- Cook's Note:
- Just take the cover off and put the jar in the microwave at lunch to heat and then serve. If soup is too thick while re-heating, thin with water. Add a few crackers or a piece of bread and you have a hearty lunch that beats fast food in calories and nutrition hands down.
Per Serving: 228 calories; 6.6 g fat; 38.1 g carbohydrates; 7.1 g protein; 16 mg cholesterol; 807 mg sodium. Full nutrition
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