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Velvety Mushroom and Potato Soup
Kathie Clane

Velvety Mushroom and Potato Soup

A creamy, comforting mushroom and potato soup with earthy flavors and a velvety texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Vegan
Calories: 377
Ingredients Method Notes

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

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 5 minutes).
  2. Add the mushrooms and cook until they release their moisture and begin to brown (about 10 minutes).
  3. 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.
  4. Use an immersion blender to puree the soup directly in the pot until smooth, or transfer to a blender in batches.
  5. Stir in the coconut milk or cream for extra creaminess, and season with salt and pepper.
  6. 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.