Homemade mushroom soup

Mushroom soup_by gardenanddecoration.com

Since months I’ve been wanting to try out this mushroom recipe and finally I took the time to cook it. Even though it takes less than 35 minutes (cooking ~20 minutes; preparation ~10 minutes), I needed that much time to feel the urge to make it. 😀

So, in case you want to try it out, as well, here are the ingredients:

2 tbs olive oil
20g butter
350g brown cup mushrooms, thickly sliced
500 g white potatoes, unpeeled, chopped
6 cups (1,5L) salt-reduced vegetable (or chicken stock)
1/2 cup (125ml) thickened cream

 

What to do?

Step 1: Heat the oil and butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stiring for 7 minutes or until the mushrooms are tender.

Step 2: Add the stock and the potatoes and bring to the boil. Reduce the heat to medium and let it simmer for 15 minutes or until the potatoes are tender. Don’t forget to stir occasionally. When the potatoes are tender remove the saucepan from the heat and let it cool down.

Step 3: Now, use a stick blender to carefully blend the mixture from the saucepan until it’s smooth. Afterwards, place the soup over medium-high heat until you bring it to the boil and stir in the thickened cream.

Step 4: Lastly, ladle soup among serving bowls, drizzle with extra cream and top with some basil leaves and leftover mushroom slices (if you like).

Mushroom soup_by gardenanddecoration.com

Enjoy your meal 🙂
Maggy

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