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Potato Portabello Soup
This is a yummy soup that I created from scratch.
1 medium-sized onion, chopped
8 cloves of garlic, diced
1 medium-sized tomato sliced in 4
3 medium-sized potatoes, chopped into small cubes
1 red bell pepper
1/2 of a Portabello mushroom, chopped into small cubes
1 teaspoon dried basil
8 cups beef broth
1 1/2 cups of pasta (I use rotini)
4 tablespoons of olive oil
Salt and pepper to taste
1. Chop and dice all the veggies.
2. Heat the olive oil in the bottom of a large pot that is big enough to hold all the ingredients. Put the onions and garlic into the oil and cook until the garlic is slightly browned. Quickly toss in the remaining veggies and stir them around to coat them in olive oil and keep them from getting burned.
3. After about 3-4 minutes pour in 2 quarts (8 cups) of water and the basil. Bring to a boil and then turn the heat down to allow it to simmer. Cover with a lid and simmer for about 20 mins. Add salt and pepper to taste.
4. Add the pasta and cook for about ten more minutes and then serve. We like to make breadsticks or rolls to eat with this.