Potato Broccoli and Mushroom Soup

This easy-to-prepare, healthy soup is sure to become a family favorite. A blend of broccoli, onions, mushrooms and a dash of garlic makes Idaho Potato Broccoli and Mushroom Soup a light, but filling addition to lunch or dinner. In addition, the high starch content of Idaho Potatoes gives the soup its wonderful texture and body.

Ingredients:

  • Potato Soup Base
  • 1 small Idaho Potato, peeled, diced small
  • 1/2 cup water
  • 1 tbsp. Butterbud Sprinkles (no fat butter powder, butter sprinkles)
  • 1 tbsp. onion powder
  • 1 tsp. chicken bouillon granules
  • 1/2 cup low-fat evaporated milk
  • 1/8 tsp. white pepper
  • Potato Broccoli and Mushroom Soup
  • 1 pint Idaho Potato Soup base
  • 8 oz. frozen cut broccoli, thawed
  • 1 small yellow onion, diced
  • 8 medium mushrooms, sliced
  • 1/2 cup low-fat evaporated milk
  • 1 tsp. chicken bouillon granules
  • 1 tsp. garlic powder
  • 1/4 tsp. ground fennel
  • 1/4 tsp. thyme

Directions:

To Prepare Soup Base
  1. In a saucepan, bring Idaho potatoes and water to a boil. Reduce heat. Simmer until potatoes are tender about 10-15 minutes.
  2. Add remaining ingredients. Stir to blend. Reduce heat to low.
  3. Using an electric hand mixer on medium speed, blend until smooth.
Potato Broccoli and Mushroom Soup
  1. Prepare Idaho Potato Soup Base.
  2. In a non-stick skillet sauté diced onion over medium heat until tender.
  3. Add broccoli and mushrooms. Sauté until mushroom slices are tender.
  4. Add mixture and remaining ingredients to soup base. Stir and simmer for 7 to 10 minutes.
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Yield: 6 servings
Calories: 78
Sodium: 88 mg
Cholesterol: 3 mg

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