How To Make CREAM OF MUSHROOM POTATO SOUP - Day 16,937

Cream Of Mushroom Potato Soup

4 Pounds Yukon Gold Potatoes, medium dice

1-1/2 Pounds Mushrooms (your favorite), medium dice

1/2 Pound Carrots, medium dice

2 Large Onions, brown, medium dice

1 Cup Heavy Cream

4 Teaspoons Salt, Kosher

1 Teaspoon Black Pepper, ground

1 Quart Water

2 Tablespoons Bacon Fat, or other oil

In a large soup pot, sauté onions in bacon fat until lightly browned. Add the mushrooms, salt and pepper, cooking until they have released their water and are softening.  Add the carrots, potatoes and enough water to cover them.  Bring soup to a boil, then simmer until potatoes are soft.  Turn off the heat and stir in the cream.  Serve.  8-10 good portions. 

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