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A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
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Originally published as Mushroom Potato Soup in Country Woman September/October 2005, p37
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Reviewed on Sep. 26, 2008 by patwri
This is absolutely delicious and very quick & easy to prepare. My family loved it! "It's a keeper!"
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