This Polish Mushroom Soup is made with Yukon Gold Idaho® Potatoes and three types of mushrooms: White Button, Baby Bella and dry Porcini.
White Button Mushrooms Baby Bella Mushrooms Dry Porcini Mushrooms Leeks | Carrots | Celery Yukon Gold Idaho® Potatoes Onions | Mushroom Broth Cream | Parsley | Butter
Prepare dry mushrooms: Let sit in a pot of water for an hour. Bring the pot to a boil. Cook until tender.
Make the broth: Heat clarified butter. Add leaks, carrots then celery & potatoes. Add broth and parsnip, cover and cook for 20 minutes.
Next: Saute fresh mushrooms and onion in clarified butter. Add to the broth along with prepared dried mushrooms, & heavy cream.
You can serve it chunky, partially blended, or fully blended, according to preferences. Sprinkle with fresh parsley and...