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5
from 1 vote
Potato, Mushroom, and Apple Soup
Before I baked with my candy cap mushrooms, I wanted to try using them in a more traditional way so I put them in a soup.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Cuisine:
American
Servings:
4
servings
Calories:
257
kcal
Author:
Stefani
Ingredients
6
scallions
chopped finely
1
small onion
chopped finely
1 1/2
tbsp
butter
3
Yukon Gold potatoes
peeled and roughly chopped
3/4
C
fresh mushrooms
chopped (You can use any kind. I used hen of the woods from Ozark Forest Mushrooms.)
2
small handfuls dried candy cap mushrooms
I got mine from Oregon Mushrooms.
2
apples
peeled and roughly chopped
1
quart
vegetable broth
1
tsp
white pepper
2
tsp
paprika
1
tsp
ground sage
1/4
C
soy sauce
1/4
C
balsamic vinegar
2
tbsp
honey
1
tsp
salt
fresh parsley for garnish
finely chopped (optional)
US Customary
-
Metric
Instructions
In large saucepan over medium-high heat, saute the scallions and onion in the butter until the onions are soft.
Add the potatoes and fresh mushrooms and saute for five minutes, stirring frequently.
Add the rest of the ingredients (except the parsley), reduce heat to medium-low, and simmer for 20 minutes.
Top with fresh parsley just before serving.
Nutrition
Calories:
257
kcal
|
Carbohydrates:
50
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
2399
mg
|
Potassium:
890
mg
|
Fiber:
7
g
|
Sugar:
25
g
|
Vitamin A:
1505
IU
|
Vitamin C:
25.2
mg
|
Calcium:
93
mg
|
Iron:
5.8
mg