Description
A comforting and creamy mushroom potato soup perfect for chilly nights, made with fresh mushrooms, potatoes, and a rich broth to warm you up.
Ingredients
Scale
- Soup Ingredients
- 4 cups mushrooms, sliced
- 3 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preparation:
- Mushrooms Sauté: Heat olive oil in a large pot over medium heat. Add mushrooms and sauté until browned, about 8 minutes.
- Add Aromatics: Add onion and garlic to the mushrooms. Cook until onions are translucent, about 5 minutes.
- Soup Cooking:
- Add Potatoes and Broth: Stir in diced potatoes and vegetable broth. Bring to a boil.
- Simmer: Reduce heat and simmer until potatoes are tender, approximately 20 minutes.
- Blend:
- Puree Soup: Use an immersion blender to blend soup until creamy but still slightly chunky.
- Add Cream: Stir in heavy cream and heat through without boiling.
- Season and Serve:
- Season: Add salt and pepper to taste.
- Garnish and Serve: Ladle soup into bowls, garnish with fresh thyme, and serve warm.
- Prep Time: PT15M
- Cook Time: PT35M
- Method: Soup