Mushroom Potato Soup (No Cream)
This mushroom potato soup is creamy and comforting yet light despite its hearty appearance. It’s made without any cream and owes its rich, delicious flavour to the combination of regular and dried mushrooms. Simple to make and ready in 40 minutes!
Servings 6 servings
Calories 97kcal
Ingredients
- 1.1 pounds mixed mushrooms chopped into chunks
- 7-8 dried porcini mushrooms plus ⅓ c/80ml cold water for soaking
- 3 medium potatoes peeled, cubed
- 1 onion roughly chopped
- ½ celery stalk roughly chopped
- 1 bay leaf
- 2½ tablespoons olive oil
- 3¼-3½ cups vegetable stock hot, adjust the amount to suit your taste
- Sea salt and white pepper to taste
Instructions
- Prepare porcinis: Place the porcinis in a bowl, add a little water and rub with your fingertips to remove any grit. Rinse then soak in ⅓ cup/80ml clean cold water for 10 minutes.
- Prepare mushrooms: Wipe the mushrooms and chop into chunks. In a large frying pan heat 1 tablespoon of oil and cook the mushrooms for a few minutes over a high heat until lightly browned and the moisture has been absorbed.
- Make soup base: In a pot heat 1½ tablespoons of oil, add the bay leaf, onion and celery and cook gently over a medium heat for 3-4 minutes until softened, stirring occasionally.
- Add mushrooms and potatoes: Add the mushrooms (as well as the juices if there are any), the porcini (as well as the water they soaked in), potatoes, stock and pepper to taste. Stir, cover and bring to the boil then lower the heat and cook gently, covered, for 20-25 minutes or until the potatoes are tender.
- Puree: Remove from the heat, discard the bay leaf and puree the soup until smooth. Adjust the seasoning and add a bit more stock/water if needed. Serve!
Notes
- Mushrooms: Use regular closed cup or chestnut mushrooms.
- Rinse the porcinis thoroughly to get rid of any grit.
- Potatoes: Use floury potatoes such as russets or Maris Piper.
- Adjust the amount of vegetable stock to suit your preference.
- Serve with sour cream/cream/ coconut milk, croutons, garlic bread.
- Leftover potato mushroom soup can be refrigerated for up to 4 days. This soup might thicken after a while so add a drop of water/stock when reheating it.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 518mg | Potassium: 298mg | Fiber: 3g | Sugar: 4g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.4mg