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Creamy Mushroom and Potato Soup

What about a warming and protein-rich cream soup for “when the weather outside is frightful”? A vegetarian dish unbelievably buttery and creamy just waiting to warm your soul. Give it a hot touch with paprika and flavor it with thyme, onion, and vegetable stock.
What about a warming and protein-rich cream soup for “when the weather outside is frightful”? A vegetarian dish unbelievably buttery and creamy just waiting to warm your soul. Give it a hot touch with paprika and flavor it with thyme, onion, and vegetable stock.

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Ingredients

1 tablespoon butter
1 teaspoon olive oil
1 large onion, minced
2 garlic cloves, minced
1 pound frozen mushroom mix
2 medium potatoes, cubed
pepper
1 teaspoon dried thyme
salt
1 teaspoon paprika
2 cups of vegetable stock
½ cup heavy cream

Ingredients

Steps

1
Done

Add the butter and olive oil to a cooking pot over low heat. As the butter melts add the onion and garlic. Stir them in.

2
Done

Add the mushrooms and potatoes and stir them in. Season with dried thyme, salt, and pepper. Add the paprika and vegetable stock, stir in, then simmer for 30 minutes.

3
Done

Gradually add the heavy cream while stirring. Remove from heat, blend using a hand blender and serve.

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Nutritional Chart

298 kcal
Calories
9 g
Protein
17 g
Fat
30 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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