Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Ingredients

Directions

In a large nonstick saucepan or Dutch oven, heat the oil. Saute the mushrooms and scallions until the mushroom liquid evaporates, about ten minutes. Stir in the broth, potatoes, wine, thyme, caraway seeds and salt; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about twenty minutes. Transfer to a blender and remove the knob in the lid, puree. Return the soup to the saucepan; bring back through a boil. Remove from the heat and stir in the half-and-half. Serve immediately.;

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Pumpkin Soup

Recipe courtesy of Kerry Simon

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Black Bean Soup

Recipe courtesy of Dave Lieberman

Healthified Broccoli Cheddar Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.