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
