- 1 1/2 cups sliced mushrooms
- 2 tablespoons chopped fresh chives
- 1 tablespoon butter
- 2 cups water
- 2 red potatoes, peeled and diced
- 1 cube chicken bouillon (such as Knorr®)
- 1 pinch dried oregano, or to taste
- 1 pinch dried dill weed, or to taste
- 1 pinch dried basil, or to taste
- 1 pinch dried thyme, or to taste
- 1 pinch garlic salt, or to taste
- Saute mushrooms, chives, and butter together in a large skillet over medium-high heat until mushrooms are browned, about 10 minutes.
- Stir water, red potatoes, chicken bouillon, dried oregano, dried dill weed, dried basil, dried thyme, and garlic salt into mushroom mixture. Bring soup to a boil, then reduce heat to low and simmer until potatoes are fork-tender, about 20 minutes.
- Pour soup into a blender or food processor and puree. Transfer soup into canning jars and refrigerate.
05/06/2018
recipepes.com
Bottle and Go Mushroom Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
