Name: Velvety Mushroom and Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 lb mushrooms, sliced (any variety); 3 medium potatoes, peeled and diced; 4 cups vegetable broth; 1 teaspoon dried thyme; 1 cup coconut milk or heavy cream (optional); Salt and pepper to taste; Fresh parsley for garnish (optional)

This Velvety Mushroom and Potato Soup combines earthy mushrooms and creamy potatoes for a rich, smooth texture. The deep umami flavors of sautéed mushrooms blend harmoniously with soft, creamy potatoes, creating a comforting, hearty soup. A touch of garlic and thyme enhances the depth, while a dash of cream adds a luxurious finish. Perfect for cozy evenings, this soup is not only delicious but also vegan-friendly when prepared with vegetable broth. Serve it with a crusty piece of bread for a complete meal that feels both nourishing and indulgent.

Recipe Tips and Tricks:

For a smoother texture, use an immersion blender or a regular blender after cooking.
To enhance flavor, sauté the mushrooms until golden brown to bring out their natural sweetness.
Add a splash of white wine while sautéing the mushrooms for an extra layer of flavor.
Use Yukon Gold potatoes for a creamier consistency.
For extra richness, replace the vegetable broth with homemade stock.

Yield: 4 servings

Velvety Mushroom and Potato Soup

A creamy, comforting mushroom and potato soup with earthy flavors and a velvety texture.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 lb mushrooms, sliced (any variety)
3 medium potatoes, peeled and diced
4 cups vegetable broth
1 teaspoon dried thyme
1 cup coconut milk or heavy cream (optional)
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 5 minutes).
Add the mushrooms and cook until they release their moisture and begin to brown (about 10 minutes).
Add the diced potatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, until the potatoes are tender.
Use an immersion blender to puree the soup directly in the pot until smooth, or transfer to a blender in batches.
Stir in the coconut milk or cream for extra creaminess, and season with salt and pepper.
Serve hot, garnished with fresh parsley if desired.

Notes

Can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months.
For a non-vegan version, substitute coconut milk with heavy cream or milk.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 377Total Fat 22gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 7gCholesterol 8mgSodium 767mgCarbohydrates 41gFiber 6gSugar 7gProtein 8g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.