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Creamy Mushroom and Potato Soup

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A rich and comforting creamy mushroom and potato soup perfect for cozy nights, featuring sautéed mushrooms, tender potatoes, and a smooth cream base.

Ingredients

Scale
  • 500g (17.6 oz) mushrooms, sliced
  • 410g (14.5 oz) potatoes, peeled and diced
  • 1 large carrot, sliced
  • 1 medium brown onion, chopped
  • 200ml (¾ cup and 2 tablespoons) cream
  • 1 ½ litres (50.7 fl oz) vegetable stock
  • 10g parsley, chopped
  • Salt and pepper to taste
  • 2 tablespoons oil for sautéing

Instructions

  1. Slice the mushrooms, cut the potatoes into small pieces, slice the carrot, chop the onion and parsley.
  2. Heat oil in a pan over medium-high heat. Sauté the onion for 3 minutes, then set aside.
  3. In the same pan, cook the mushrooms for 10 minutes on medium-high heat, stirring occasionally. Set aside.
  4. In a large pot, bring the vegetable stock to a boil over medium-high heat.
  5. Add the potatoes and carrots to the boiling stock, stir, cover, and cook for 12 to 15 minutes until tender.
  6. Uncover the pot, add the sautéed onion and mushrooms (reserve some mushrooms for garnish), stir and simmer for 10 minutes.
  7. Add parsley and stir. Use an immersion blender to blend the soup until smooth.
  8. Pour in the cream, stir to combine, season with salt and pepper, and simmer for 2 more minutes.
  9. Turn off heat, serve hot, and garnish with reserved mushrooms and parsley.

Notes

For a richer flavor, use a mix of baby bella and portabella mushrooms. You can substitute cream with coconut milk for a dairy-free version. Garnish with fresh parsley for added color and freshness.

Nutrition

Find it online: https://www.receipster.com/creamy-mushroom-potato-soup/

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