Envision this: a steaming bowl of potato mushroom soup, rich with earthy aromas and creamy textures that wrap you in warmth.
There’s something about the simplicity of this dish that makes it a go-to comfort meal, effortlessly blending the hearty potatoes with the savory mushrooms.
As the ingredients simmer together, they transform into a velvety delight that’s more than the sum of its parts.
Ready to bring this soothing soup to life? Let’s get cooking!
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Measuring cup
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 250 grams mushrooms, sliced
- 3 medium potatoes, peeled and diced
- 1 liter vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Potato Mushroom Soup, follow this timeline:
- Preparation (15 minutes total):
- 0-5 minutes: Gather all ingredients and equipment (large pot, wooden spoon, knife, cutting board, measuring cup, ladle).
- 5-10 minutes: Dice the onion and garlic, slice the mushrooms, and peel and dice the potatoes.
- 10-15 minutes: Measure out olive oil, vegetable broth, salt, black pepper, heavy cream, and chop fresh parsley.
- Cooking (30 minutes total):
- 0-5 minutes: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
- 5-6 minutes: Stir in the minced garlic and cook for 1 minute.
- 6-10 minutes: Add the sliced mushrooms and cook until they’re browned.
- 10-15 minutes: Add the diced potatoes to the pot and stir well.
- 15-20 minutes: Pour in the vegetable broth and bring to a boil.
- 20-25 minutes: Reduce the heat and simmer until the potatoes are tender.
- 25-27 minutes: Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- 27-30 minutes: Stir in 1/2 cup of heavy cream and heat through.
- Resting (5 minutes):
- 0-5 minutes: Remove from heat and let the soup rest. During this time, you can clean up your workspace and prepare bowls for serving.
- Serving:
- Ladle the soup into bowls and garnish with 1 tablespoon of fresh parsley.
Additional Time for Reading Instructions:
– Allocate 5 minutes at the beginning to read through the entire recipe and understand the steps involved.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent.
Stir in the minced garlic and cook for 1 minute.
Add the sliced mushrooms and cook until they’re browned.
Add the diced potatoes to the pot and stir well.
Pour in the vegetable broth and bring to a boil.
Reduce the heat and simmer until the potatoes are tender.
Season with salt and black pepper.
Stir in the heavy cream and heat through.
Remove from heat and let the soup rest for 5 minutes.
Ladle the soup into bowls and garnish with fresh parsley.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the flavorful broth.
- Grated Cheese: Sprinkle some grated Parmesan or cheddar cheese on top for an added cheesy richness.
- Side Salad: Pair with a fresh green salad to balance the creamy texture of the soup.
- Croutons: Add crunchy croutons for texture contrast and a satisfying crunch.
- Herb Garnish: Enhance the visual appeal and flavor with an extra sprinkle of fresh herbs like thyme or chives.
Storage
Store leftover potato mushroom soup in an airtight container and refrigerate for up to 3 days.
Reheat gently on the stove to maintain its creamy texture and flavor.
Freezing
Allow the soup to cool completely before transferring it to airtight containers.
Leave some space for expansion.
Label and date the containers.
Freeze for up to three months for ideal taste.
Reheating
To reheat Potato Mushroom Soup, gently warm it on the stove over low heat.
Stir occasionally to prevent sticking.
Alternatively, use a microwave.
Stir halfway through for even heating.
Final Thoughts
Potato Mushroom Soup is a delightful appetizer that combines earthy mushrooms and hearty potatoes.
It’s easy to prepare with a total time of about 50 minutes, making it perfect for a quick yet comforting dish.
The soup requires basic kitchen equipment like a large pot, wooden spoon, and a knife.
Start by heating olive oil and sautéing onions until translucent. Then, add garlic and mushrooms, cooking until browned.
The diced potatoes come next, followed by vegetable broth, which you bring to a boil and then simmer until the potatoes are tender.
The addition of heavy cream gives the soup a rich texture.
For an enhanced flavor, consider including a splash of white wine after cooking the mushrooms.
If you prefer a thicker consistency, use an immersion blender to purée part of the soup before adding the cream.
Garnish with fresh parsley before serving to add a touch of color and freshness.
Adjust the seasoning according to your taste, especially since the saltiness of vegetable broth can vary. Enjoy this comforting dish with your loved ones!
Frequently Asked Questions
Can I Use Canned Mushrooms Instead of Fresh?
You can substitute fresh mushrooms with canned ones. Drain and rinse them thoroughly. Since they’re already cooked, reduce the sautéing time by half. Adjust seasoning as canned mushrooms might have added salt. Enjoy your soup!
What Are Good Substitutes for Heavy Cream?
You can substitute heavy cream with 1/2 cup evaporated milk or mix 1/4 cup milk with 1/4 cup butter. These alternatives maintain a similar consistency and richness. Adjust seasoning to balance the soup’s final taste.
How Can I Make This Soup Vegan-Friendly?
Replace heavy cream with 1/2 cup coconut milk or cashew cream. Use 2 tablespoons plant-based oil instead of butter. Verify vegetable broth is vegan. Follow the original instructions while maintaining precise cooking times and measurements.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Sauté onions, garlic, mushrooms first, then transfer to the slow cooker. Add potatoes, broth, salt, pepper, cook on low for 6 hours. Stir in cream before serving.
What Herbs Can I Use Instead of Parsley for Garnish?
You can use thyme, chives, or dill instead of parsley. These herbs provide distinct flavors and complement the soup’s ingredients. Chop finely for garnish. Adjust the quantity to 1 tablespoon to maintain balance in the dish.
Potato Mushroom Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 250 gram mushrooms sliced
- 3 medium potatoes peeled and diced
- 1 liter vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for 1 minute.
- Add the sliced mushrooms and cook until they are browned.
- Add the diced potatoes to the pot and stir well.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer until the potatoes are tender.
- Season with salt and black pepper.
- Stir in the heavy cream and heat through.
- Remove from heat and let the soup rest for 5 minutes.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
