40 day turn up

POTATO MUSHROOM SOUP

This hearty potato mushroom soup is pure comfort in a bowl. Tender chunks of potatoes and mushrooms simmer in a rich, creamy broth brimming with bold flavors. Serve it with crusty bread for dunking, and watch everyone come back for seconds!

INGREDIENTS

  • 2 tablespoons (30 grams) butter or olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 14 oz (400 grams) mushrooms, chopped
  • 2 tablespoons (15 grams) all-purpose flour
  • 10 oz (300 grams, about 2 medium potatoes), peeled and diced
  • 3 cups (720 ml) low-sodium vegetable broth
  • ½ teaspoon Italian seasoning
  • ¾ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • ½ cup (120 ml) heavy cream
  • ½ tablespoon low-sodium soy sauce (optional)
  • 2–3 tablespoons fresh parsley, chopped
  • Extra virgin olive oil and freshly ground black pepper, for serving

INSTRUCTIONS

  • Melt the butter in a large pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 3 minutes until softened.
  • Stir in the mushrooms and cook for approximately 10 minutes, stirring frequently. No need to brown them—just soften.
  • Sprinkle in the flour and cook for 30 seconds, stirring constantly. Gradually pour in the vegetable broth while stirring to dissolve the roux. Add the diced potatoes, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to medium heat and simmer uncovered for 12–15 minutes, until the potatoes are tender.
  • Stir in the heavy cream and soy sauce (if using), and cook for another 5 minutes. Adjust the soup’s consistency by adding a splash of broth if needed—it should be creamy and thick but not overly heavy.
  • Remove from heat. No blending is required; the soup will naturally have a velvety texture. Stir in the chopped parsley and adjust the seasoning if necessary.
  • Serve hot, drizzled with extra virgin olive oil and a sprinkle of freshly ground black pepper. Pair with crusty bread for the perfect finishing touch!

NOTES

  • Storage: Store the soup in an airtight container in the fridge for up to 4 days. When reheating, add a bit of water or milk to loosen it. Freezing is not recommended, as the texture may turn grainy.
  • Nutrition Info: Values are per serving and calculated using an online tool (extras like crusty bread or olive oil drizzle are not included). They are estimates and not a substitute for professional dietary advice.

Nutrition (Per Serving)

  • Calories: 277 kcal
  • Carbohydrates: 27 g
  • Protein: 6 g
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Cholesterol: 50 mg
  • Sodium: 509 mg
  • Potassium: 714 mg
  • Fiber: 5 g
  • Vitamin A: 806 IU
  • Vitamin C: 20 mg
  • Calcium: 50 mg
  • Iron: 2 mg

THE ULTIMATE VANILLA BIRTHDAY CAKE

That sounds absolutely divine! A cake with moist, tender layers, a creamy vanilla mousse filling, and Italian Meringue Buttercream frosting would definitely be a birthday treat to remember. The combination of those textures and flavors seems like the perfect balance of lightness and richness. It’s the kind of cake that feels special and indulgent, perfect for a celebration. Would you like any tips on making it, or perhaps a recipe to try at home?

ingredients

FOR THE CAKE:

  • 1 3/4 cups cake flour
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3 sticks unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups plus 1 tablespoon full-fat buttermilk

FOR THE VANILLA MOUSSE FILLING:

  • 2 cups heavy whipping cream
  • 1 cup 2% milk
  • 2 small packages instant vanilla pudding (3.4 ounces each)
  • 1 teaspoon pure vanilla extract

FOR THE IATLIAN MERINGUE BUTTERCREAM:

  • 2/3 cup water
  • 1 1/4 cups granulated sugar
  • 5 large egg whites
  • Pinch of cream of tartar
  • 4 sticks unsalted butter, chilled and cut into small pieces
  • 2 teaspoons pure vanilla extract

With these ingredients, you’ll be able to create a cake that has everything—a light, fluffy cake base, a creamy mousse center, and a rich, silky buttercream frosting. Let me know if you’d like step-by-step instructions!

instructions:

FOR THE CAKE:

  1. Preheat oven to 350°F. Line three 9-inch cake pans with wax paper and grease/flour them.
  2. Sift and combine dry ingredients: Sift the cake flour, all-purpose flour, salt, baking soda, and baking powder in a bowl and set aside.
  3. Cream the butter and sugar: In a stand mixer, beat butter on high until creamy. Add sugar and beat until light and fluffy, about 4 minutes. Scrape down the sides halfway through.
  4. Add eggs and vanilla: Add eggs one at a time, mixing well after each addition. Add vanilla and mix.
  5. Alternate dry ingredients and buttermilk: Turn mixer to low, add dry ingredients in three parts, alternating with the buttermilk. Begin and end with dry ingredients. Mix just until combined.
  6. Divide batter: Divide the batter evenly among the pans, about 2 3/4 cups per pan.
  7. Bake: Bake for 20-25 minutes, until golden and a toothpick comes out clean. Cool for 5 minutes in the pans, then invert the cakes onto wire racks to cool completely.

FOR THE VANILLA MOUSSE FILLING:

  1. Mix ingredients: Combine heavy cream, milk, pudding mix, and vanilla extract in a stand mixer with the whisk attachment. Start at low speed for 2 minutes, then mix on medium for 1 minute, and high for 3 minutes.
  2. Refrigerate: The mousse will be smooth but not thick. Refrigerate for at least 2 hours until it thickens.

FOR THE ITALIAN MERIGNGUE BUTTERCREAM:

  • Prepare sugar syrup: Combine water and sugar in a small saucepan. Bring to a boil and cook until it reaches 238-240°F (soft ball stage). Remove from heat.
  • Whip egg whites: Whisk egg whites on medium speed until foamy, then add cream of tartar. Whisk on high until stiff peaks form.
  • Combine syrup and egg whites: With the mixer on high, slowly pour the hot syrup into the egg whites. Beat on high for about 5 minutes until cool.
  • Add butter: Add butter gradually, mixing until smooth (3-4 minutes). Add vanilla and mix for 30 seconds. If curdled, continue mixing until smooth.

    TP ASSEMBLE THE CAKE:

    • Layer the cake: Place the first cake layer on a cake plate. Spread half of the mousse filling on top, leaving about 1/2 inch from the edges. Place the second layer on top and press down gently. Add the second half of the mousse and top with the third layer.
    • Smooth mousse: Use the back of a spoon to smooth the mousse between the layers.
    • Crumb coat: Apply a thin layer of frosting around the cake to seal in crumbs. Refrigerate for 30 minutes.
    • Frost the cake: Frost the cake with the Italian meringue buttercream. If desired, pipe decorative swirls using a decorating bag and Wilton 1M tip. Add sprinkles for decoration.
    • Chill: Refrigerate for about 1 hour before serving to let the mousse set.

      NOTES:

      • This buttercream recipe is adapted from Martha Stewart.
      • The mousse filling must be refrigerated before assembling the cake, and the cake needs time to chill once frosted.

      This cake is a true showstopper with the combination of textures and flavors! Would you like any tips on decorating or storing it?