prep time
15 min
total time
45 min
makes
10 servings, 1 cup each
2 Tbsp. butter
1-1/2 lb. sliced fresh mushrooms
1 onion, chopped
2 stalks celery, chopped
1/2 lb. baking potatoes (about 2), peeled, cut into 1-inch cubes (about 2 cups)
1 qt. (4 cups) water
1 can (14-1/2 oz.) chicken broth
1/2 tsp. pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup chopped fresh parsley
MELT butter in large skillet on medium heat. Add mushrooms, onions and celery; cook 6 to 8 min. or until onions and celery are crisp-tender, stirring occasionally.
RESERVE 1 cup vegetable mixture. Add next 5 ingredients to vegetable mixture remaining in skillet; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender.
ADD 1/3 of the potato mixture to blender; blend until smooth. Pour into large saucepan. Repeat with remaining potato mixture.
WHISK in Neufchatel; cook and stir 2 min. or until melted. Stir in reserved vegetable mixture and parsley.
4:48 PM |
Category:
Soups/Stews
|
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