Potato Mushroom Soup
This comforting, rich, delicious Potato Mushroom Soup recipe is loaded with potatoes, mushrooms and healthy spices. An easy recipe with lots of rustic textures and comforting flavors.
Equipment
- 1 Large nonstick pot
Ingredients
- 500 g cremini mushrooms sliced (1 pound)
- 2 tablespoons unsalted butter or olive oil
- 3-4 potatoes Russet, peeled and cut into 1 inch pieces
- 2 medium carrots diced
- 1 medium yellow onion diced
- 3 cloves garlic minced or finely grated
- 1/2 cup heavy cream (whipping cream or half and half)
- 1 teaspoon fresh tarragon or dried
- 1 teaspoon fresh lovage or dried
- 2 small dried bay leaf
- fine sea salt to taste
- freshly ground black pepper to taste
- 6 cups chicken broth, or vegetable broth
- 1 tablespoons chopped fresh parsley for garnish
- 1 oz dried portobello mushrooms optional (dehydrated) soaked and cooked check the notes
Instructions
- Sauté onions at the bottom of a large soup pot with butter on medium heat until onions are translucent, about 3 minutes.
- Increase the heat to high and add the sliced mushrooms. Cook, stirring frequently until the mushrooms release their liquid and start to brown, about 5 minutes. Don't shortcut this step, as it's key to building flavor.
- Stir in the garlic and cook until fragrant, about 1 minute. Then add diced carrots, potatoes and continue to cook for 5 minutes. OPTIONAL: Add soaked/cooked dry portobello mushrooms to the pot (check the Ingredients notes how to prepare dry portobello mushrooms).
- Slowly pour in the broth. Stir well. Reduce the heat to medium high and bring the mushroom soup to a gentle boil. Season with salt, black pepper and add bay leaf. Stir well and cover the pot. Continue cooking and maintaining that gentle boil for 15-20 minutes, or until potatoes are tender but firm.
- Slowly stir 3 tablespoons of soup broth into the half and half to temper it. Slowly stir tempered half and half into the soup; stir in fresh tarragon. Cook for about 2 minutes.
- If the mushroom soup is thicker than you would like, add additional broth to reach your desired consistency. Remove and discard the bay leaf. Taste and adjust the salt and pepper if needed.
- If you’ve chosen to add pasta, add cooked pasta to the bowls, then fill with hot soup and garnished as you like with freshly chopped parsley. Enjoy!
Notes
How To Store Leftovers
- You can store leftovers in an airtight container for up 4 days in the refrigerator. It tends to thicken up so you’ll want to thin it with some chicken stock or milk when you warm it up.
- To rewarm your soup, simmer it over low heat on the stove, or pop it in the microwave for a few 30-seconds intervals.
- This Potato Mushroom Soup does not freeze well. The potatoes get a weird texture and the creamy broth gets grainy and watery.
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