Idaho Potato Broccoli And Mushroom Soup
Suggested Wine : Liberty School Chardonnay
Ingredients:
Potato Soup Base
1 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 bouillongranules
1⁄2 cup low-fat evaporatedmilk
1⁄8 tsp. white pepper
Idaho Potato BroccoliAnd Mushroom Soup
1 pint Idaho Potato Soupbase
1 small yellow onion, diced
8 oz. frozen cut broccoli,thawed
8 medium mushrooms, sliced
1⁄2 cup low-fat evaporatedmilk
1 tsp. chicken bouillongranules
1 tsp. garlic powder
1⁄4 tsp. ground fennel
1⁄4 tsp. thyme
Directions:
To Prepare Potato Soup Base
1. In a saucepan, bringIdaho Potatoes and water to aboil. Reduce heat. Simmeruntil potatoes are tender,about 10-15 minutes.
2. Add remaining ingredients.Stir to blend. Reduceheat to low.
3. Using an electric handmixer on medium speed, blenduntil smooth.To Prepare Potato BroccoliAnd Mushroom Soup
4. Prepare Idaho PotatoSoup Base.
5. In a nonstick skillet,sauté diced onion over mediumheat until tender.
6. Add broccoli and mushrooms.Sauté until mushroomslices are tender.
7. Add mixture and remainingingredients to soup base.Stir and simmer for 7 to 10minutes.
