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Pan-Fried Mushroom Soup Recipe

Ingredients

1 tablespoon olive oil

3 cups white potatoes

1 (1 pound) loaf French bread

2 teaspoons bouillon granules

1 teaspoon dried thyme

1 1/2 cups vegetable broth

1 onion, chopped

4 large carrots, cut into 1/4 inch pieces

2 stalks celery, cut into 1/4 inch pieces

1 cup cooked Cheddar cheese, shredded

4 bay leaves

2 pounds fresh spinach, rinsed

1 pound bacon, sliced

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch spinner pan.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but firm, about 15 minutes; drain. Put 12 tablespoons butter or margarine in a medium saucepan over medium heat. Stir in potatoes, onion, carrots and celery and cook 5 minutes more. Stir in cornstarch, broth mixture and remaining 1 cup butter or margarine. Heat through and season to taste with seasoning salt, pepper and herbs.