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.
Ingredients Needed for Creamy Mushroom and Potato Soup
1 tablespoon butter
1 teaspoon olive oil
1 large onion, minced
2 garlic cloves, minced
1 pound frozen mushroom mix
2 medium potatoes, cubed
1 teaspoon dried thyme
1 teaspoon paprika
2 cups of vegetable stock
½ cup heavy cream
How to Make Creamy Mushroom and Potato Soup
- 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.
- 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.
- Gradually add the heavy cream while stirring. Remove from heat, blend using a hand blender and serve.