Potato Mushroom Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
8
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Calories
275 kcal
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Course
Main Course, Soup
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Cuisine
North American
Potato Mushroom Soup
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Mushroom lovers will love this potato mushroom soup! Earthy mushrooms pair beautifully with velvety potatoes and a garnish of grated cheese. It’s flavorful, satisfying, and ready in less than 30 minutes.
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Ingredients
- 3 tablespoon butter
- 1 pound cremini mushrooms sliced
- 1 large onion diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1 tablespoon Italian seasoning
- 8 medium russet potatoes peeled, chopped into ½" cubes
- 4 cups low sodium vegetable or chicken stock
- 2 cups milk
- 1 tablespoon fresh parsley chopped, (optional, for garnish)
- cheddar cheese grated, (optional, for serving)
Instructions
- In a large stock pot or Dutch oven, heat the butter and olive oil over medium-high heat until it's foamy but not browned.
- Add the mushrooms, onion and celery and cook, stirring occasionally, until the vegetables are tender and mushrooms are browned, about 5 minutes.
- Stir in the garlic and Italian seasoning. Cook for another minute.
- Add the vegetable broth or chicken broth and the potatoes. Bring to a gentle boil. Cover and cook until potatoes are tender, about 10 minutes.
- Stir in the milk and bring to a simmer.
- Remove from heat and stir in the parsley, if using.
- Serve hot, topped with grated cheese.
Equipments used:
Notes
- Sauté the mushrooms well. Don’t crowd the mushrooms in the pan and let them brown fully to release their flavors.
- Make it vegetarian. Just use vegetable broth instead of chicken broth.
- Make it dairy-free. Use a neutral oil instead of butter and plant-based milk like oat, almond, or rice milk.
- Blend it. You can use an immersion blender or a high-speed blender to create a creamier, thicker soup.
- Add a splash of white wine. Deglaze your pot with a little bit of white wine for a nice acidity that balances the richness of the soup.
- Add protein. Add cooked chicken, turkey, or sausage. Tofu, lentils, or chickpeas work well if you want a plant-based option.
- Use a different cheese for garnish. Other melty cheeses that work well in this soup include parmesan, gruyere, and fontina.
- Top with fresh herbs. A sprinkle of fresh parsley, thyme, or chives before serving brightens up the creamy soup base.
- Storage. Transfer cooled soup into an airtight container and refrigerate leftovers for up to 4 days.
- Reheating. Reheat the soup on the stovetop over low heat or in the microwave oven at 50% power to prevent the creamy broth from separating.
Nutrition Information
Show Details
Serving
1g
Calories
275kcal
(14%)
Carbohydrates
48g
(16%)
Protein
8g
(16%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
14mg
(5%)
Sodium
550mg
(23%)
Potassium
1297mg
(37%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
597IU
(12%)
Vitamin C
14mg
(16%)
Calcium
133mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 275kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 550mg | 23% |
| Potassium | 1297mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 14mg | 16% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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