Potato Broccoli and Mushroom Soup
Yield: 6 servings
Calories: 78
Sodium: 88 mg
Cholesterol: 3 mg
This easy-to-prepare, healthy soup is sure to become a family favorite. A blend of broccoli, onions, mushrooms and a dash of garlic makes Idaho Potato Broccoli and Mushroom Soup a light, but filling addition to lunch or dinner. In addition, the high starch content of Idaho Potatoes gives the soup its wonderful texture and body.
Ingredients:
- Potato Soup Base
- 1 small Idaho Potato, peeled, diced small
- 1/2 cup water
- 1 tbsp. Butterbud Sprinkles (no fat butter powder, butter sprinkles)
- 1 tbsp. onion powder
- 1 tsp. chicken bouillon granules
- 1/2 cup low-fat evaporated milk
- 1/8 tsp. white pepper
- Potato Broccoli and Mushroom Soup
- 1 pint Idaho Potato Soup base
- 8 oz. frozen cut broccoli, thawed
- 1 small yellow onion, diced
- 8 medium mushrooms, sliced
- 1/2 cup low-fat evaporated milk
- 1 tsp. chicken bouillon granules
- 1 tsp. garlic powder
- 1/4 tsp. ground fennel
- 1/4 tsp. thyme
Directions:
To Prepare Soup Base
- In a saucepan, bring Idaho potatoes and water to a boil. Reduce heat. Simmer until potatoes are tender about 10-15 minutes.
- Add remaining ingredients. Stir to blend. Reduce heat to low.
- Using an electric hand mixer on medium speed, blend until smooth.
Potato Broccoli and Mushroom Soup
- Prepare Idaho Potato Soup Base.
- In a non-stick skillet sauté diced onion over medium heat until tender.
- Add broccoli and mushrooms. Sauté until mushroom slices are tender.
- Add mixture and remaining ingredients to soup base. Stir and simmer for 7 to 10 minutes.