Appetizers Vegetarian

Mushroom & Potato Soup

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Ingredients

  • 1 Jar of Vero Gusto Calabrian Marinara
  • 4 TBSP extra virgin olive oil, divided
  • 1 leek, cleaned and diced
  • 1 lb. cremini mushrooms, sliced
  • 1 lb. shiitake mushrooms, sliced
  • 2 Idaho potatoes, peeled and diced ½ inch
  • 2 TBSP parsley, chopped
  • 1/2 cup Parmigiano Reggiano cheese, grated
  • 2 cups of bread croutons

Directions

  1. In a saucepot, gently sauté leek with 2 TBSP of olive oil for two minutes, add mushrooms and brown over high heat, about five minutes.
  2. Stir in 2 quarts of veggie broth and Vero Gusto Calabrian Marinara, bring to boil, simmer for 10 minutes then add potatoes, keep cooking until potatoes are cooked through.
  3. Serve with bread croutons, Parmigiano cheese, parsley and a light drizzle of extra virgin olive oil.

Nutrition Profile

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