Tasty homemade Potato Mushroom Soup
These are the top reasons why we adore making this soup at home.
- simple preparation, beginner-friendly
- make it with fresh or frozen mushrooms
- a lovely meatless main dish
- an excellent choice of a midweek lunch or dinner
- best served fresh
Essential ingredients
In the next couple of paragraphs, read more about the essential ingredients in this recipe. This will make preparation and organization easier. The whole recipe is at the bottom of the blog post.
Potato - thickens the dish and serves as a side dish. It goes so well with mushrooms.
Mushrooms - use fresh or frozen mixed wild mushrooms. Whether using fresh or frozen mushrooms, the cooking time stays the same.
Herbs and spices - In this recipe, we use a vegetable blend, which acts like vegetable stock when mixed with water. You can substitute that with vegetable stock. Season with salt, pepper, and marjoram. Fresh parsley adds freshness and flavor.
Wine - the alcohol will evaporate, so this dish is appropriate for kids, too. Instead of wine, feel free to use a teaspoon of apple cider vinegar.
Sour cream - the sour cream will add creaminess and flavor. It's such a lovely addition to mushrooms; I wouldn't leave it out.
What to serve with Potato Mushroom Soup
Feel free to serve this Potato Mushroom Soup without any special additions or add one or more of the following:
- diced parsley for freshness
- one teaspoon of sour cream
- one teaspoon of heavy cream
- toasted bread
Storing
We don't recommend storing this creamy mushroom soup. It doesn't take much time or effort, so you can easily make it from scratch.
How to make Potato Mushroom Soup at home (video)
Check this short video to learn making Potato Mushroom Soup at home.
Next, try these recipes with mushrooms
- Creamy Wild Mushroom Soup
- Cream of Mushroom Soup
- Creamy Mushroom Gnocchi
- Scrambled Eggs with Mushrooms
- Creamy Mushoom Pasta
- Pohorski lonec (Meat, Potato, Mushroom Stew)
- Creamy Mushroom Chicken
Made in collaboration with Podravka d.o.o.
METHOD
-
preparation
Peel the potatoes and cut into small cubes. Peel the onion and garlic and finely dice it. Rinse the parsley under running water and chop it.
-
cook
Place a large pot over medium heat. Add butter. When it melts, add the onion and sauté for 5 minutes. Add the chopped parsley and minced garlic and sauté for 2 minutes, then add the mushrooms. Pan-fry for 5 minutes, season with marjoram, and add the potatoes.
-
season
Add the vegetable stock to the soup and season with salt and pepper. Stir, cover with a lid, and cook for 12 - 15 minutes or until the potatoes are soft.
TipIn this recipe, we used a teaspoon of Vegeta fine blend that we stirred with water. -
Potato Mushroom Soup
Pour wine into the soup, stir, and cook for 2 minutes. In a small bowl, whisk together sour cream and flour. Add a ladle of soup and stir into a smooth mixture. Pour the mixture into the soup and cook for 5 minutes. Don't bring the soup to a boil. Divide between four plates and serve.
