Directions • 1- Melt the butter in a large saucepan, add the onion, celery, and garlic, and cook for 3–4 minutes, or until softened. • 2- Stir in the mushrooms and continue to cook for another 5–6 minutes. Add the potatoes and the stock, and bring to a boil. Reduce the heat and let simmer gently for 30 minutes. • 3- Using a blender, process the soup until smooth, working in batches if necessary. Sprinkle the parsley over the top and season to taste with salt and pepper. Serve immediately, stirring a little horseradish cream into each soup bowl, if desired, for an extra kick.
Yield 4 servings Prep Time 10 min Cook Time 40 min Courtesy of The Soup Book By Sophie Grigson
Sheldon Landscape is a landscape contractor who provides landscape design, landscape installation, and landscape services for clients in Lake Geneva, WI, and surrounding communities including Delavan Lake, Fontana, and Williams Bay, WI.