I’m doing my duty. I’m passing this recipe on to you. It’s adapted from Jamie Oliver’s book, Jamie’s Food Revolution. In this cook book, Jamie asks that you master the recipes and then teach your friends how to make them. Through this simple pass it on approach the love of cooking and eating whole foods can be revived. Since this is also the concept behind Spoonful of Sass, I thought it was only appropriate to share this recipe with you.
I’ve made this soup twice and both times I tweaked it slightly. It has a great base that can be modified to your taste. The possibilities are always endless when it comes to soup.
Tonight I got to use my immersion blender for the first time. Such fun! It’s definitely a worthwhile kitchen gadget if you’re a soup lover. It made the soup thick and decadent.
Previously I didn’t blend the soup, but I did add the shrimp as Jamie’s recipe recommends. Either way, it was divine.
I’m pretty sure it’s the bacon that does it for me. Bacon brings flavor that oils and butter just can not. Since bacon is not enjoyed very frequently in our house, it was a treat that is well worth the calorie investment.
And don’t forget the parsley! I made it for the first time in the summer and parsley was abundant on the patio. I never thought it would be important, but I was wrong! It brought a bright note to the soup and balanced the bacon. This time around I also learned something new about parsley. It overwinters! I never pulled it this fall because it was still green. I’ve waited and waited for it to brown. Now it’s January, it’s still green, and I can enjoy looking at it out the window. This is the first time I’ve used the winter parsley, and I can confirm for you that it still tastes great!
What every you decide to add to this soup, use wholesome ingredients and it’s sure to be a success.
Potato Corn and Mushroom Soup
- 1/2 large onion, chopped
- 1 pound potatoes, peeled and cubed
- 1 quart chicken broth
- 6 strips bacon
- 2 cups frozen corn
- 2 cups mushrooms, sliced
- 1 cup heavy cream
- salt and pepper to taste
- crackers and fresh parsley to serve
1. Cook your bacon on the stove top in a large pan.
2. Remove bacon from pan, but leave the grease. Cook onion and potato for 3-5 minutes.
3. Transfer half of the potatoes and onions to a large pot. Leave the remaining potatoes and onions in the pan and add mushrooms and corn. Cook until mushrooms and onions are soft and potatoes are slightly browned.
4. Pour the broth and the cream into the pot with the other half of potatoes and onions. Season with salt and pepper. Simmer for 10 minutes.
5. While the soup is simmering, crumble the bacon and chop the parsley.
6. Remove soup from heat and give it a whiz it with an immersion blender so it’s nice and thick.
7. Add remaining onions, potatoes, mushrooms and corn back to the soup.
8. Serve with bacon crumbles, crackers, and fresh parsley.
