Mushroom Potato Soup Recipe -A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
Used 2tsp baking powders, added 3/4cup oats and 1/2cup crushed peanuts, used 1 cup milk (regular, not buttermilk), swirled nutella into the batter before putting into muffin tins (easier), and crushed peanuts sprinkled on top. Baked for 20minutes.