Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A great soup to quickly make before work. Puree it and put it in a mason jar for lunch. Bonus, no cream but it is thick and hearty.

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Recipe Summary test

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Saute mushrooms, chives, and butter together in a large skillet over medium-high heat until mushrooms are browned, about 10 minutes.

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  • 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.

Nutrition Facts

228 calories; protein 7.1g; carbohydrates 38.1g; fat 6.6g; cholesterol 15.6mg; sodium 806.8mg. Full Nutrition
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