Step 1

Add potatoes to a pot with 8 cups water and 2 cups stock. Bring potatoes to a light boil and continue to cook for about 10 min or until potatoes are almost cooked. Meanwhile saute sliced mushrooms over medium high heat until lightly browned and softened. Add mushrooms to the soup pot and continue cooking 5-8 min.

Step 2

Meanwhile, heat the same skillet over medium/high heat. Add 3 Tbsp butter along with diced onion and grated carrot, and saute until golden (8-10 min) then add to the soup pot. For picky eaters who don't like the onion texture, you can puree the sautéed carrots and onion in a blender or food processor.

Step 3

Whisk together 2 cups half and half and 4 Tbsp flour until smooth. Add cream mixture to the soup. Add seasonings to taste (If not using mushroom seasoning, we recommend the following seasoning combination: 1 Tbsp salt, 1/2 tsp pepper, and 1/2 Tbsp Mrs. Dash). Stir in 1/3 cup chopped Parsley or Dill or a mix of both. Bring to a boil for a few minutes, check potatoes for doneness and remove from heat.