Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mushroom and potato soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Stir in the broth, potatoes, dill, salt, pepper and bay leaf. This soup is comforting, rich, delicious, and not your ordinary potato soup but out of this world! I used portabella mushrooms rather than button mushrooms for richer flavor.
Mushroom and Potato Soup is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Mushroom and Potato Soup is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook mushroom and potato soup using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mushroom and Potato Soup:
- Get 5 tbsp butter
- Get 2 leeks, chopped
- Get 2 carrots, sliced
- Make ready 1500 ml chicken broth
- Get 1 tsp dill seeds
- Get 2 tbsp salt
- Prepare 1 ground black pepper
- Prepare 1 bay leaf
- Prepare 1 kg potato, peeled and diced
- Make ready 500 grams Mushrooms, sliced
- Get 250 ml half-and-half
- Get 40 grams all-purpose flour
Serve in bowls sprinkled with thyme and rye. This Creamy Potato Mushroom Soup is so easy to make and full of flavor. It only takes a few minutes to throw together, and goes perfect with some warm, fresh bread. You are going to love how simple and delicious this soup is.
Instructions to make Mushroom and Potato Soup:
- Melt 3 tablespoons of butter in a large saucepan over medium hwat
- Mix in leek and carrot, cook for 5 minutes.
- Pour broth and season with dill, salt, bay leaf and some ground pepper. Mix in potatoes. Cover and cook for 90 minutes. Until potatoes are soft.
- Whilst the soup is cooking. Melt the remaining 2 tablespoons of butter in a skillet and sauté the mushrooms for 5 minutes, until lightly brown. Stir into the soup.
- In a small bowl, mix together the half-and-half and flour until smooth.
- Once the soup is done pour the half-and-half mixture into the soup and stir well to thicken. Discard the bsyleaf and serve.
Warm up with this yummy soup that uses sweet potato, portobello mushrooms, and gouda cheese to give it a depth of flavor and an immune boost to help ward of cold/flu season. And the best part, the kids will love it, too! (Sshhhh, don't tell them it's kinda healthy.) This Mediterranean creamy potato and mushroom soup is a wholesome and plant-based meal which tastes pretty amazing! It really is a wonder that with just a few simple ingredients and some spices (thank you so much smoked paprika!) you can make such a warm and comforting dish. This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. Say hello to the only soup recipe you will need this fall + winter.
So that’s going to wrap this up for this exceptional food mushroom and potato soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
