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Puree Of Watercress, Mushroom, Leek And Potato Soup

A home-style Puree Of Watercress, Mushroom, Leek And Potato Soup made with Butter Or Margarine, Leek, Mushrooms, Salt, and Potatoes Peeling. It takes about 40 min and serves 6. Keep it handy for the next time you cook it.

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🍽 Serves 6
Puree Of Watercress, Mushroom, Leek And Potato Soup

Ingredients

Method (preview)

  1. 1

    Mushrooms, and 1/2 teaspoon salt. Saute for about 10 minutes over medium heat.

  2. 2

    Add the potatoes and garlic cloves, and pour in the water.

  3. 3

    Sprinkle in another 1/2 teaspoon salt.

  4. 4

    Bring to a boil, partially cover, and lower heat to a simmer until the potatoes are very tender.

  5. 5

    Remove from heat.

  6. 6

    Add the watercress, bit-by-bit, as you puree, until it is all incorporated and the soup is smooth.

  7. 7

    Taste to correct salt.

  8. 8

    You can serve this hot, at room temperature, or cold.

  9. 9

    If you're serving it hot, reheat the soup gently just before serving. stirring in the optional milk at the end.

  10. 10

    If you are serving this room temperature or chilled, add the milk at any time.

  11. 11

    Top the soup with a grind or two of fresh black pepper, a little sour cream and thin strips of red bell pepper, if desired, for a nicely finished look.

  12. 12

    The leek, mushrooms, and 1/2 teaspoon salt.

  13. 13

    Saute for about 10 minutes over medium heat.

  14. 14

    Add the potatoes and garlic cloves, and pour in the water.

  15. 15

    Sprinkle in another 1/2 teaspoon salt.

  16. 16

    Bring to a boil, partially cover, and lower heat to a simmer until the potatoes are very tender.

  17. 17

    Remove from heat.

  18. 18

    Add the watercress, bit-by-bit, as you puree, until it is all incorporated and the soup is smooth.

  19. 19

    Taste to correct salt.

  20. 20

    4) You can serve this hot, at room temperature, or cold.

  21. 21

    If you're serving it hot, reheat the soup gently just before serving. stirring in the optional milk at the end.

  22. 22

    If you are serving this room temperature or chilled, add the milk at any time.

  23. 23

    5) Top the soup with a grind or two of fresh black pepper, a little sour cream and thin strips of red bell pepper, if desired, for a nicely finished l

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