Mushroom and potato soup
In the cold months, there is nothing more satisfying than a warm, creamy mushroom cream soup that is quick and easy to prepare. You can serve your cream of mushroom and potato soup as a first course or even as a simple meal. For this recipe I have used fresh champignon mushrooms, which give our soup that delicious autumnal flavour. If you are a lover of recipes combining creaminess and mushrooms like me, I recommend you also try my creamy mushroom pasta, my Mushrooms stuffed with vegan ricotta cheese or my mushroom risotto.
Why you'll love this smoked tofu recipe
- Creamy and tasty: this delicious soup has an unbeatable creaminess thanks to the starch contained in the potatoes.
- Excellent storage: you can prepare large quantities of this mushroom soup and freeze it or store it in the fridge for up to 4 days.
- Low cost: this mushroom and potato soup is very nutritious but at the same time it is a dish that requires only a few simple, inexpensive ingredients.
Here are all the ingredients you'll need
Ingredients
- 4 large potatoes
- 300 g roughly cut mushrooms
- 2 Tbs vegetable broth
- ½ diced white onion
- Water
- Salt & pepper to taste
- 1 tuft fresh thyme (optional)
For the crispy baked peel (optional)
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 Tbsp extra virgin olive oil
- Salt & pepper to taste
Mushroom soup preparation (step-by-step)
1. Clean and cut the mushrooms.
2. Peel the potatoes and put the peels in a bowl. If you want to use the peels as topping/decoration for your cream of mushroom soup, don't throw them away.
3. Cut the potatoes into coarse cubes and set aside.
4. Heat a little extra virgin olive oil in a large saucepan.
5. Brown the diced white onion in the pan and stir regularly.
6. Add the potatoes to the pan and sauté with fresh thyme for 5 minutes if desired.
7. Add the mushrooms to the pan and cook for another 5 minutes, stirring regularly.
8. Then add the vegetable stock powder and water until the contents in the pot are ½ centimetre higher and bring to the boil.
9. Cover the pan with the lid and turn the heat down to medium low. Leave to cook for 20-25 minutes.
10. Now take the immersion blender and blend the soup still inside the pot.
11. Serve the soup still hot. Enjoy!
Storage tips
You can store your mushroom and potato soup in an airtight container in the fridge for at least 4 days. When you reheat your soup, you will need to add water because the starch in the potatoes will have thickened it too much. Then adjust the salt!
Ora che hai tutte le informazioni necessarie per preparare questa meravigliosa zuppa di funghi e patate, non ti resta che metterti al lavoro. Buon divertimento in cucina!
Mushroom and potato soup
Equipment
- 1 large pot
- 1 blender
Ingredients
- 4 large potatoes
- 300 g champignon mushrooms roughly chopped
- 2 Tbsp vegetable broth
- ½ white onion roughly diced
- as needed water
- as needed salt & pepper
- 1 tuft fresh thyme (optional)
For the crispy baked peel (optional)
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 Tbsp extravirgin olive oil
- as needed salt & pepper
Instructions
- Clean and cut the mushrooms.
- Peel the potatoes and put the peels in a bowl.
- Cut the potatoes into coarse cubes and set aside.
- Heat a little extra virgin olive oil in a large saucepan.
- Brown the diced white onion in the pan and stir regularly.
- Add the potatoes to the pan and sauté with fresh thyme for 5 minutes if desired.
- Add the mushrooms to the pan and cook for another 5 minutes, stirring regularly.
- Then add the vegetable stock powder and water until the contents in the pot are ½ centimetre higher and bring to the boil.
- Cover the pan with the lid and turn the heat down to medium low. Leave to cook for 20-25 minutes.
- Now take the immersion blender and blend the soup still inside the pot.
- Serve the soup still hot. Enjoy!
To prepare crispy potato skins
- Turn the oven on to 200°C (400°F).
- After peeling the potatoes, place them in a bowl.
- Pour some olive oil, paprika powder and garlic powder over the potato skins.
- Mix well with your hands or a spoon to sprinkle all the peels.
- Bake on a baking tray with baking paper for 15 minutes or until the peels have browned.
I hope you enjoyed the recipe, see you soon!
