Potato & Porcini Mushroom Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
75
protein 
1 g
sodium 
355 mg
carbohydrates 
7 g
fat 
5 g
fiber  
1 g
cholesterol 
16 mg
Servings 
8 (¾ cup ea.)
Ingredients 

2 Tbsp chopped, dried porcini mushrooms
5 cups vegetable stock
1½ tsp unsalted butter
½ cup diced yellow onions
⅛ tsp caraway seeds
1½ tsp sea salt
⅛  tsp freshly ground black pepper
¾ cup small diced potatoes
1 lg carrot, thinly sliced, half moons
3 Tbsp frozen green peas
6 Tbsp heavy cream
2 or 3 Tbsp minced scallions

Instructions 
  1. In a large bowl, soak mushrooms in vegetable stock for 15 minutes.
  2. In a large saucepan over medium heat, sauté onions in butter until they are translucent. Add caraway seeds, salt, pepper, mushrooms and vegetable stock and stir to combine. Bring to a boil and simmer for 5 minutes.
  3. Add potatoes and carrots to soup and cook for 20 minutes, or until vegetables are tender.
  4. Stir in frozen green peas and heavy cream.
  5. Serve ¾ cup soup topped with 1 teaspoon of minced scallions.
     
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.