Why Make This Recipe
Mushroom Potato Soup is a warm and hearty dish that brings comfort on cold days. It’s easy to make and packed with flavor. The combination of mushrooms and potatoes creates a thick and creamy texture that’s satisfying and delicious. Plus, it’s a perfect way to include vegetables in your meal.
How to Make Mushroom Potato Soup
Ingredients
- 250 grams mushrooms (sliced)
- 4 medium potatoes, around 450 grams (peeled and cubed)
- 1 medium brown onion (finely chopped)
- 2 cloves garlic (minced)
- 2 stalks green onion (finely chopped)
- 1 teaspoon mixed Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- Salt to taste
- 2 cups vegetable stock
- 1 cup any plant-based milk
- 2 tablespoons olive oil
Directions
- Heat 1 tablespoon of olive oil in a large cooking pot.
- Add the sliced mushrooms and sauté on medium heat for 4-5 minutes until they are almost cooked and release moisture. Transfer the sautéed mushrooms, along with the juices, to a bowl and set aside.
- In the same pot, heat the remaining tablespoon of olive oil and add the chopped onion. Sauté until the onion becomes translucent.
- Add the minced garlic and sauté for a few seconds, just until the raw smell goes away.
- Stir in the Italian seasoning and red pepper flakes, and sauté for around 30 seconds.
- Add the chopped potatoes, salt, and ground black pepper. Sauté for a minute, adding a splash of water if the seasonings start sticking to the pot.
- Pour in the vegetable stock and mix well. Cook covered for about 25 to 30 minutes until the potatoes are tender.
- Remove the lid and roughly mash half of the potato cubes with a masher or the back of a ladle.
- Add the sautéed mushrooms, plant-based milk, and chopped green onion. Mix everything and cook for another 4-5 minutes.
- Turn off the heat and garnish with more chopped green onion.
How to Serve Mushroom Potato Soup
Serve this warm soup in bowls. You can add a dash of olive oil or sprinkle some extra black pepper on top for added flavor. It goes well with crusty bread or a fresh salad.
How to Store Mushroom Potato Soup
If you have leftovers, allow the soup to cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup. Just make sure to leave some space in the container, as it will expand when frozen.
Tips to Make Mushroom Potato Soup
- Use fresh mushrooms for a better flavor.
- Adjust the thickness by adding more or less vegetable stock.
- If you prefer a creamier texture, you can use a blender to puree the soup after cooking.
Variation
You can add other vegetables, like carrots or celery, for additional flavor and nutrients. For a richer taste, try adding a bit of nutritional yeast or vegan cheese.
FAQs
1. Can I use regular milk instead of plant-based milk?
Yes, you can use regular milk if you prefer, but it may not be suitable for those who are lactose intolerant or following a vegan diet.
2. How long will the soup last in the freezer?
The soup can last in the freezer for up to 3 months. Just make sure to thaw it in the fridge before reheating.
3. Can I skip the green onions?
Yes, you can skip the green onions if you don’t have them. They add a nice flavor, but the soup will still taste great without them.
