• Ingredients:
  • 6 potatoes, cubed
  • 2 shallots, diced
  • 1 carrot, diced
  • 8oz package of sliced FunGuy white button mushrooms
  • 6 cups vegetable broth
  • 3 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 cup fresh or frozen peas
  • Salt
  • Black pepper

Feeling a bit peckish transitioning from the robust recipes of chilly winter? The FunGuy has put together a recipe that bridges the gap between the two seasons to help you spring into, well, spring! 

Winter time potatoes and mushrooms are lightly browned in butter and olive oil to create a hearty base for this soup. Spring carrots and peas are stirred in to give a fresh and vibrant texture, and then served with even more FunGuy mushrooms on top!

DIRECTIONS:

Heat 2 tablespoons of the olive oil in a large soup pot over medium high heat. Once the oil is hot add in the shallots and cook 2 minutes. Next, add the carrots and cook 4-5 minutes or until they have softened just a bit, stirring occasionally just to keep it from sticking. Add the FunGuy mushrooms to the pan and cook another 4 -5 minutes. Transfer a quarter of the mushrooms to a bowl and set aside and transfer the rest to another bowl. 

Reduce the heat to medium and add the rest of the olive oil and the butter to the pot, letting the butter melt. Add the cubed potatoes to the pan in a single layer, working in batches if needed, to the pot and sauté 5-7 minutes or until the edges have just started to brown. Once the potatoes have browned, transfer half of them to the bowl with only mushrooms. 

Pour a little stock into the pot and deglaze the bottom by gently scraping off any stuck bits as the broth evaporates. Add the mushrooms, carrot, and shallots back into the pot with the potatoes and pour in the rest of the broth. Increase the heat to high and add the bay leaf and thyme to the pot, bringing it to a boil. Turn the temp to medium-low and let simmer 20-30 minutes, or until the potatoes are tender. 

Remove the thyme and bay leaf from the soup before blending it well with an emersion blender. 

Add the reserved mushrooms and potatoes back into the pot, add the peas, and place it on the stove for another 5 minutes. Turn off the heat. 

Serve immediately. 

Have a Fun meal!