Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mushroom and potato soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Mushroom and Potato Soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Mushroom and Potato Soup is something which I’ve loved my entire life.
Stir in the broth, potatoes, dill, salt, pepper and bay leaf. This soup is comforting, rich, delicious, and not your ordinary potato soup but out of this world! I used portabella mushrooms rather than button mushrooms for richer flavor.
To begin with this recipe, we have to first prepare a few components. You can have mushroom and potato soup using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mushroom and Potato Soup:
- Make ready 5 tbsp butter
- Make ready 2 leeks, chopped
- Make ready 2 carrots, sliced
- Take 1500 ml chicken broth
- Get 1 tsp dill seeds
- Make ready 2 tbsp salt
- Make ready 1 ground black pepper
- Make ready 1 bay leaf
- Take 1 kg potato, peeled and diced
- Get 500 grams Mushrooms, sliced
- Make ready 250 ml half-and-half
- Prepare 40 grams all-purpose flour
Serve in bowls sprinkled with thyme and rye. This Creamy Potato Mushroom Soup is so easy to make and full of flavor. It only takes a few minutes to throw together, and goes perfect with some warm, fresh bread. You are going to love how simple and delicious this soup is.
Instructions to make Mushroom and Potato Soup:
- Melt 3 tablespoons of butter in a large saucepan over medium hwat
- Mix in leek and carrot, cook for 5 minutes.
- Pour broth and season with dill, salt, bay leaf and some ground pepper. Mix in potatoes. Cover and cook for 90 minutes. Until potatoes are soft.
- Whilst the soup is cooking. Melt the remaining 2 tablespoons of butter in a skillet and sauté the mushrooms for 5 minutes, until lightly brown. Stir into the soup.
- In a small bowl, mix together the half-and-half and flour until smooth.
- Once the soup is done pour the half-and-half mixture into the soup and stir well to thicken. Discard the bsyleaf and serve.
A creamy potato mushroom soup recipe reminiscent of a rich chowder but made with whole food vegan ingredients that are nutritious and good for you. This Mediterranean creamy potato and mushroom soup is a wholesome and plant-based meal which tastes pretty amazing! It really is a wonder that with just a few simple ingredients and some spices (thank you so much smoked paprika!) you can make such a warm and comforting dish. This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. Say hello to the only soup recipe you will need this fall + winter.
So that is going to wrap it up for this exceptional food mushroom and potato soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
