Ingredients35 m servings 228
- 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 38.1 7.1 16 807 Full nutrition
ReviewsRead all reviews 3
WOW ... Made this right off the recipe, except used russets instead of reds. Smelled fabulous. I put up photo of soup before blending because it looks so good like that. May have it that way nex...
I have made this recipe twice in the last 3 days! It is fabulous. The only changes I made were that I used Shitake mushrooms for about 1/3 of the total mushrooms, used vegetable broth instead ...