Creamy Mushroom and Potato Soup

  • Difficulty: Medium
  • 40 minutes
  • 4 servings

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
pepper
1 teaspoon dried thyme
salt
1 teaspoon paprika
2 cups of vegetable stock
½ cup heavy cream

How to Cook Creamy Mushroom and Potato Soup

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

Leave a Reply

Your email address will not be published. Required fields are marked *