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Categories:
butter mushrooms onion stalks celery baking potatoes water vegetable broth pepper Philadelphia cream cheese parsley
Viewed: 28 - Published at: 9 years agoIngredients
- 2 Tbsp. butter
- 1-1/2 lb. sliced fresh mushrooms
- 1 onion, chopped Safeway 1 lb For $1.49 thru 02/09
- 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.) vegetable broth
- 1/2 tsp. pepper
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1/4 cup chopped fresh parsley
Method
- 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, stirring occasionally.
- Add 1/3 of the potato mixture to blender; blend until smooth.
- Pour into large saucepan.
- Repeat with remaining potato mixture.
- Whisk in cream cheese; cook and stir 2 min.
- or until melted.
- Stir in parsley and reserved vegetable mixture.
