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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Creamy potato soup with mushrooms. My mother made this and it is soo good, you can eat it for days. Some of the ingredients aren't too specific, but that's all I've got. Ingredients:
8 -10 medium potatoes |
6 -10 ounces mushrooms (depending on how many you want in your soup) |
1 teaspoon salt |
cornstarch |
milk |
5 -8 beef bouillon cubes |
Directions:
1. Peel and dice potatoes into 1/2 to 3/4” pieces. Add to pot of water just to cover the potatoes and add 1 tsp of salt. Boil potatoes until they come off a fork easily in the water (about 10 to 15 minutes). When done, drain potatoes and put back into pot.
2. Clean mushrooms, rinse and slice into thick pieces. Put into a pot with 5-8 beef bullion cubes and enough water to cover the mushrooms. Boil until cooked (about 20 to 25 minutes). After they are cooked, scoop out the mushrooms and add to the pot with the potatoes.
3. Mix cornstarch with water to dissolve the cornstarch. Add it to the mushroom bullion water and stir until the mixture thickens. When it becomes somewhat thick, add a bit of water and thoroughly mix. Add the broth to the top of the cooked potatoes and mushrooms. Add enough milk to cover all the potatoes.
4. Heat soup until all is hot. DO NOT BOIL.
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