If you’re in search of a comforting dish that warms both the body and soul, then look no further than this Hearty Wild Mushroom and Potato Soup. It’s a delightful mix of earthy mushrooms and creamy potatoes that makes every spoonful a treat. This soup is perfect for chilly evenings or any time you crave a bowl of warmth.
What sets this soup apart is its rich, savory flavor profile, enhanced by the umami of wild mushrooms. With just a handful of ingredients, you can create a meal that feels extravagant without the fuss. It’s a fantastic way to showcase seasonal mushrooms while utilizing potatoes for a satisfying base.
Whether you’re feeding a crowd or just yourself, this Hearty Wild Mushroom and Potato Soup is sure to impress. It’s simple to prepare, hearty, and packed with flavor!
The Ultimate Comfort Food: Hearty Wild Mushroom and Potato Soup
This Hearty Wild Mushroom and Potato Soup combines tender potatoes with a medley of wild mushrooms, simmered in a rich broth. The result is a creamy, flavorful soup that’s both filling and satisfying. It’s a dish that’s comforting and soul-nourishing, perfect for any day of the week.
Ingredients
- 2 cups wild mushrooms, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 2 tablespoons olive oil
- 1 teaspoon thyme, dried or fresh
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
- Cook the Mushrooms: Add the sliced wild mushrooms to the pot and sauté until they release their juices and become tender (about 5-7 minutes).
- Add Potatoes and Broth: Stir in the diced potatoes, thyme, and broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender (about 15-20 minutes).
- Blend the Soup: For a creamy texture, use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Leave some potato and mushroom pieces intact for added texture.
- Finish with Cream: Stir in the heavy cream or milk, and heat gently over low heat. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy it hot with crusty bread on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 300kcal
- Fat: 20g
- Protein: 6g
- Carbohydrates: 30g
