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Mushroom and Potato Soup
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Source: https://recipheon.com/en/recipes/soups/mushroom-and-potato-soup
About this recipe
Mushroom and potato soup is a simple, filling combination of vegetable broth, onion, and sour cream. Mushrooms provide a deep, gently earthy flavor, while potatoes thicken the broth and make the soup suitable for an everyday meal. Onion builds the flavor base, and sour cream softens the broth and gives it a home-style finish. The result is warm and substantial without a long ingredient list.
Ingredients
300 g button mushrooms
400 g potatoes
1 onion
900 ml vegetable broth
2 tablespoons sour cream
Steps
Clean and slice the mushrooms. Peel and evenly dice the potatoes, and finely chop the onion. Measure about 50 ml from the listed 900 ml of broth for the first stage; reserve the remaining 850 ml for cooking the potatoes.
Heat the onion and mushrooms with the reserved 50 ml of broth in a pot over medium heat for about 6–8 minutes, stirring frequently. The mushrooms will release their own liquid. Wait until the onion softens and most visible liquid evaporates; do not scorch the bottom.
Add the potatoes and pour in the remaining broth. Bring to a boil, reduce the heat and cook for 18–25 minutes, until the potatoes are tender all the way through. Check one of the larger pieces with a knife.
Gradually stir a few tablespoons of hot soup into the sour cream in a small bowl. Pour into the pot, stir and heat only briefly, without vigorous boiling. Serve once the sour cream is evenly combined with the broth.
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