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
To enhance the flavor of the soup, consider adding a splash of white wine after cooking the mushrooms. For a thicker consistency, use an immersion blender to purée a portion of the soup before adding the cream. Adjust seasoning to taste, as the saltiness of the vegetable broth can vary.
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