Creamy Dreamy Potato Mushroom Soup
with Peas, Thyme & Ciabatta Croutons
Creamy comfort in a bowl. That’s what our chefs are going for here. Any chilly night of the week this soup of sauteed earthy cremini mushrooms, potatoes, onion, carrots, peas and celery in a thick creamy base, seasoned with rosemary and thyme and topped with crisp ciabatta croutons will warm you inside and out. A classic cold weather vegetarian dinner, lunch, or brunch idea.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Potatoes
1 unit
Yellow Onion
4 ounce
Cremini Mushrooms
6 ounce
Carrots
2.5 ounce
Celery
2 clove
Garlic
1 teaspoon
Dried Thyme
1 teaspoon
Dried Rosemary
4 ounce
Peas
2 unit
Mushroom Stock Concentrate
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
4 ounce
Cream Sauce Base
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Halve, peel, and finely chop onion. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and halve carrots lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Peel and mince or grate garlic.
• Heat a large drizzle of oil in a large pot over medium-high heat. Add potatoes, onion, thyme, rosemary, and a big pinch of salt. Cook, breaking up some of the potatoes and stirring occasionally, until lightly browned, 4-6 minutes. • Add a drizzle of oil, mushrooms, carrots, and celery; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more. • Add garlic to pot; cook, stirring frequently, until fragrant, 1-2 minutes more.
• Add peas, stock concentrates, ½ tsp salt (1 tsp for 4 servings), and 2½ cups water (4½ cups for 4) to pot with veggies. Cover and bring to a boil, then reduce to a low simmer. Cook until potatoes are fork-tender, 10-12 minutes.
• While the soup is cooking, tear ciabatta into bite-size pieces. • Toss ciabatta pieces on a baking sheet with a drizzle of olive oil, salt, and pepper. Bake on top rack until golden brown, 3-5 minutes.
• When potatoes are fork-tender, stir cream sauce base and cream cheese into soup. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.
• Divide soup between bowls. Top each bowl with a few croutons and serve. TIP: Don’t add all the croutons just yet! Add as you eat to keep them nice and crispy.