Creamy Mushroom Potato Soup

Tender, aromatic, satisfying, mushroomy! Impossible to refuse! Champignon puree soup with potatoes and cream is good in every sense. Thanks to potatoes, it acquires a velvety texture, champignons make it nutritious, and cream gives it a special creaminess. The most discerning gourmet will love it!
cook time: 1h
Ava Prescott
Creamy Mushroom Potato Soup

Nutrition Facts (per serving)

103
Calories
4g
Fat
12g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Butter 1 tbsp
Potato 7 pc
Champignon 300 g
Cream (20%) 200 g

Recipe instructions

Step 1

Step 1
How to make pureed potato and champignon soup with cream in a blender? Prepare ingredients for making soup.

Step 2

Step 2
Cut the onion into small cubes.

Step 3

Step 3
Wash the mushrooms. Try not to get them too wet with water, they may become watery because they absorb water like a sponge. It is better not to wash the mushrooms at all, but to clean them with a cloth or knife. But mine were very dirty, I had to wash them. Then cut the mushrooms into plates.

Step 4

Step 4
Peel the potatoes and cut into large cubes.

Step 5

Step 5
Fill the potatoes with water until it completely covers them. Take clean filtered or bottled water; the taste of the soup depends on the quality of the water. Place the pot with the potatoes to simmer over low heat. After boiling, add salt and cook until tender for 15-20 minutes. How to choose the perfect soup pot, read the article on this topic. You will find the link at the end of the recipe.

Step 6

Step 6
While the potatoes are cooking, fry the mushrooms. Place a frying pan on the fire and melt the butter in it. Put onion. Fry the onion, stirring constantly, until golden brown.

Step 7

Step 7
Add mushrooms to the onions. Fry them until tender, about 10 minutes. At first, the champignons will release a lot of moisture, which will then evaporate and the mushrooms will lightly fry. I fried them covered, stirring occasionally.

Step 8

Step 8
When the potatoes are ready, add the mushrooms to the pan. Boil them together for 5 minutes.

Step 9

Step 9
Using a slotted spoon, transfer potatoes and mushrooms to a blender. Do not pour out the broth. They will need to thin the soup if necessary.

Step 10

Step 10
Blend the soup in a blender until pureed, adding more broth if the mixture is too thick.

Step 11

Step 11
Pour the champignon and potato soup into the pan and return to the heat. Add cream, stir. Bring the soup to a boil. Serve hot.

Additional rubrics

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