• Ingredients:
  • 2 tablespoons butter
  • 1 onion, chopped
  • 4 leeks, chopped
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 zucchini, peeled and chopped
  • ½ pound of potatoes, peeled and cubed
  • 3 cups vegetable broth
  • 1 cup low fat milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • Fresh ground black pepper
  • 1 tablespoon olive oil
  • 2 thin slices of ham (optional)

Don’t fall into a vichyssoise cycle of what to make for dinner. We’ve got it covered with the three “f’s”; fabulous, French, FunGuy soup!

Normally this cool and creamy soup is stuffed full of carbohydrate goodness and drowning in rich cream, but we’ve toned it down a little with the addition of FunGuy mushrooms, a zucchini and a little less fat. It’s still lusciously delicious, but with less guilt.

DIRECTIONS:

  1. Melt the butter in a large pot over medium heat. Once the butter has melted, add in the onions, leeks, and all but a small handful of FunGuy mushroom slices. Cook everything, stirring occasionally, until the onions are translucent. Next add in the zucchini and cook until they have browned lightly around the edges and have become tender. Add the potatoes and vegetable broth and bring to a boil. Reduce the heat to medium-low and let it simmer 30-40 minutes or until the potatoes are cooked through.
  2. Remove the pot from the heat and with an immersion blender, blend the soup until smooth. Pour in the milk and cream and blend again for an additional minute. Season the soup with salt and black pepper.
  3. Allow the soup to cool to room temperature before transferring it to the refrigerator for another 30 minutes.
  4. Just before serving heat olive oil in a sauté pan over medium heat. Add the reserved mushroom slices and ham to the pan and cook until the mushrooms have browned lightly and the ham has crisped.
  5. Serve the vichyssoise cool with slices of mushroom and crumbled ham on top!

This soup is also excellent served hot for when all you need is something warm and comforting!

Have a Fun meal!