This Polish Mushroom Soup is made with Yukon Gold Idaho® potatoes and three types of mushrooms: white button, baby bella, and dry porcini. It can be served chunky, with a splash of cream; partially blended, for a creamy consistency with some pieces of vegetables; or blended into a creamy mushroom type of soup. It's a personal preference.
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To enhance the mushroom flavor you could add some of the liquid used from cooking your porcini mushrooms. You’ll need to be gentle here though, as there may be dirt at the bottom of the pot, from the mushrooms, and you don’t want any of that added to the soup. Make sure to filter through a thin strainer if you decide to do so. Also some supermarkets sell cubed mushroom bouillons. If you can find it, use it with some water instead of the broth option. They tend to have a lot more intense flavor.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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