How to make it

  • Cook potatoes (peeled) until soft (pour 1/2 teaspoon of salt in the water). Just after potatoes are ready, drop leaves of rosemary stem (discard stem) into the pot and let it sit for 5 minutes.
  • Saute chopped portabelle caps about 5 to 6 minutes with herbs de provence in olive oil.
  • Use 20 onz. of the water from the potatoes (let it cool a bit) and pour into a blender.
  • Pour potatoes and mushrooms into the blender and blend.
  • Cook for 5 minutes before serving and add cayenne pepper to taste.

Reviews & Comments 1

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    " It was excellent "
    theiris ate it and said...
    This sounds sooooo good, can't wait to try. All my
    fav ingredients. thanks for post, Mare
    Was this review helpful? Yes Flag

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