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We hope you got insight from reading it, now let’s go back to cream of potato and mushroom soup recipe. You can cook cream of potato and mushroom soup using 9 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Cream of potato and mushroom soup:
- You need Soup
- You need 300 grams Diced potato
- Prepare 150 grams Diced mushrooms
- Use 1 Vegetable bullion
- Get 2 Garlic cloves minced
- You need 1/2 Onion minced
- Take 4 cup Water
- Use 1/2 cup Cream
- Use 1/4 tsp Salt
Steps to make Cream of potato and mushroom soup:
- Bring water to a boil, add potatoes, garlic, onion, vegetable bullion, and salt.
- Bring it back to boil and then reduce heat a simmer for approximately 10 minutes.
- Add the mushrooms and cream and simmer another 5 minutes.
- Using a hand blender or masher blend the soup until creamy (you can leave it a bit chunkier if you prefer hearty like me). I do not recommend a kitchen blender as hot soup can spray and burn you unless you do small amounts, use a wash cloth or towel over the lid to help protect against any accidental burn.
Pour into a flask for a warming, low-calorie lunch that you can take to work. Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown. Creamy mushroom soup is such a hearty and warming soup and so good for a winter day; this smooth mushroom soup recipe has "I love the intensely earthy flavours in this smooth cream of mushroom soup recipe - it's a classic. " Super leek & potato soup. Potatoes clean, wash and cut into small pieces. Boil in a liter of water.
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