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Post by roseberri on Aug 19, 2017 7:37:30 GMT -5
2 tablespoons unsalted butter, divided 1/2 cup chopped sweet onion 2 1/2 teaspoons minced garlic (about 3-4 cloves) 4 cups red potatoes, scrubbed, skins left on, cut into 1/2-inch chunks 1 cup coarsely chopped mushrooms 2 medium carrots, scrubbed and ends removed, sliced 1/4-inch thick 3 cups chicken broth, divided 1 cup 1% milk 1/2 teaspoon freshly ground black pepper 1/2 teaspoon Kosher salt 2 pinches fresh thyme leaves 1 1/4 cup shredded garlic flavored cheese or your choice of cheese
Melt one tablespoon of the butter in a large skillet over medium heat. Add carrot slices and saute until their color begins to change, about 5 minutes. Add mushrooms and saute two minutes. Add remaining tablespoon of butter and the onion; saute 3-4 minutes. Add garlic; saute 2 minutes. Add potatoes and two cups of the broth; bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender. Transfer 1 cup of the mixture to a blender or food processor; puree until smooth. Transfer contents of skillet to a saucepan. Return pureed mixture to saucepan as well. Stir in remaining broth and milk; season with Kosher salt and black pepper. Add fresh thyme. Bring to a low boil for a few minutes. Reduce to a low and simmer for 15 minutes to allow soup to thicken. Stir in garlic cheese and simmer until cheese is completely melted.
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Post by Deleted on Aug 19, 2017 9:45:12 GMT -5
Oh yum
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Post by Deleted on Aug 19, 2017 22:42:55 GMT -5
Looks really good.
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