Serves: 4
Total Calories: 86
Melt butter in a deep oven-proof skillet over medium-low heat. Add garlic and shallots. Cook until soft and golden, about 10 minutes. Reduce heat if they are cooking too fast. Add mushrooms and seasonings. Cook for about 10 minutes, until softened. Add potato, water and bouillon cube; bring to a boil. Reduce heat; simmer for 15 minutes. Cover skillet and bake at 350 degrees for 30 to 45 minutes.
Tip: At farmers’ markets and even at the supermarket, watch for heirloom vegetables...varieties that Grandma might have grown in her garden. These veggies don’t always look picture-perfect, but their flavor can’t be beat!
This Incredible Potato-Mushroom Soup recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
