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
Servings: 4
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 dice the potatoes, and finely chop the onion. This allows the mushrooms to release their flavor before the potatoes soften in the broth.
Cook the onion and mushrooms in a pot for 6–8 minutes, until the onion softens and the visible liquid from the mushrooms has evaporated.
Add the potatoes, pour in the broth, and cook for 18–25 minutes, until the potatoes are tender.
Once the potatoes are tender, mix the sour cream with a little hot soup and stir it into the pot without bringing the soup to a vigorous boil.
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