Mushroom and Potato Soup

Mushroom and Potato Soup

Mushroom and Potato soup recipe
Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
 300 g Swiss Brown mushrooms, diced
 300 g White cup mushrooms, diced
 400 g potatoes - sebago or golden delight
 2 tbsp Olive Oil
 1 Brown onion - diced
 1 tbsp Thyme - Fresh is best
 1 l Vegetable stock
 ½ cup thickened cream (optional)
 Toast to serve
1

Heat oil in a large saucepan over medium heat. Add the onion, garlic and thyme, cook, stirring for 5 minutes until the onion is soft. Add the potato and cook for 5 minutes until potato starts to soften.

2

Increase heat to high, add the mushrooms and cook for 5 minutes. Add 5 cups of stock and bring to the boil. Reduce heat to medium and boil gently, stirring occasionally, for 10 minutes.

3

Blend or process to desired consistency. Return soup to clean pan and stir in the cream if using. Season with salt and pepper, adding remaining stock to adjust the consistency if required. Cook over medium-low heat (without boiling) until warmed through.

4

Ladle the soup into warm serving bowls or cups, sprinkle with thyme and serve with toast.

TIP!
5

Soup will keep in the fridge for 5 days in an airtight container.

Ingredients

 300 g Swiss Brown mushrooms, diced
 300 g White cup mushrooms, diced
 400 g potatoes - sebago or golden delight
 2 tbsp Olive Oil
 1 Brown onion - diced
 1 tbsp Thyme - Fresh is best
 1 l Vegetable stock
 ½ cup thickened cream (optional)
 Toast to serve

Directions

1

Heat oil in a large saucepan over medium heat. Add the onion, garlic and thyme, cook, stirring for 5 minutes until the onion is soft. Add the potato and cook for 5 minutes until potato starts to soften.

2

Increase heat to high, add the mushrooms and cook for 5 minutes. Add 5 cups of stock and bring to the boil. Reduce heat to medium and boil gently, stirring occasionally, for 10 minutes.

3

Blend or process to desired consistency. Return soup to clean pan and stir in the cream if using. Season with salt and pepper, adding remaining stock to adjust the consistency if required. Cook over medium-low heat (without boiling) until warmed through.

4

Ladle the soup into warm serving bowls or cups, sprinkle with thyme and serve with toast.

TIP!
5

Soup will keep in the fridge for 5 days in an airtight container.

Mushroom and Potato Soup

Join our Mushroom Lovers Club!

Receive delicious Mushroom recipes and much more.