
Cream of Mushroom & Potato Soup
35 min
Soup
10 ingredients or less
One-bowl / one-pot
Freezer-friendly
Servings
Total
35 minPrep
5 minCook
30 minFree from
Ingredients
-
2 tsp (10 mL)olive oil
-
2yellow onions, diced
-
3cloves garlic, minced
-
3potatoes, peeled, chopped into 1 cm cubes
-
2mushroom bouillon cubes
-
4 cups (960 mL)water
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1 tsp (1 g)dried thyme
-
⅛ tspground black pepper
-
6 cups (432 g)cremini mushrooms, coarsely chopped
Optional garnish
-
fresh basil
-
shredded red cabbage
Make your own
Directions
- In a large pot on high heat, sauté the onions in oil stirring frequently until the onions caramelize, about 8 minutes. Add splashes of water as needed to deglaze the pot.
- Once the onions are lightly caramelized, add the garlic and sauté until lightly golden. Reduce the heat slightly if needed.
- Add the remaining ingredients to the pot, except for the mushrooms, bring to a gentle boil for 5 minutes.
- Reduce the heat to medium-high and add the mushrooms. Allow to simmer for about 15 minutes, or until the potatoes are cooked.
- Using an immersion blender, blend some of the soup but allow some chunks to remain. Alternatively, use a standing blender, in which case blending about half of the soup is recommended.
- Taste test, add more pepper if desired, plate, garnish, and serve while hot.
Storage
- Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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