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Creamy Potato Mushroom Soup

Creamy Potato Mushroom Soup

A smooth soup that pairs hearty potatoes with savory shiitake mushrooms.


  • 1 Tbsp Silverbrook® butter (RFS# 73400)
  • 2 large (1/2 lb) Good Roots® baked potatoes, skins removed and diced (RFS# 27550)
  • 4 oz shiitake mushrooms, diced (RFS# 34298)
  • 3 c vegetable broth (RFS# 78874)
  • 1 tsp Culinary Secrets® dried basil (RFS# 24388)
  • 3 Culinary Secrets® bay leaves (RFS# 22030)
  • 1 Tbsp Cobblestreet Market® chopped garlic (RFS# 68068)
  • 1 tsp Culinary Secrets® dried thyme (RFS# 24434)
  • ½ tsp Culinary Secrets® ground sage (RFS# 24144)
  • Salt and pepper to taste


  1. Melt butter in a medium size Dutch oven over medium heat.
  2. Add mushrooms and cook until soft.
  3. Remove half of the mushrooms and set aside.
  4. Add diced cooked potatoes, vegetable broth, and seasonings.  Bring to a boil, reduce heat and simmer 15-20 minutes.  Add additional broth or water as needed.  CCP: Cook to minimum internal temperature of 165°F.
  5. Remove bay leaves.  Puree the mixture with a hand blender or in a food processor until smooth.
  6. Add reserved mushrooms.
  7. Serve 1 cup each.

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