Rich and creamy and loaded with layers of flavors!
To say he loved this soup is an understatement.
When he remembered the next day that we had leftovers he squeeled.
Ingredients of Cream of potato and mushroom soup
- Prepare of Soup.
- You need 300 grams of Diced potato.
- It's 150 grams of Diced mushrooms.
- It's 1 of Vegetable bullion.
- It's 2 of Garlic cloves minced.
- You need 1/2 of Onion minced.
- You need 4 cup of Water.
- It's 1/2 cup of Cream.
- It's 1/4 tsp of Salt.
Cream of potato and mushroom soup step by step
- Bring water to a boil, add potatoes, garlic, onion, vegetable bullion, and salt..
- Bring it back to boil and then reduce heat a simmer for approximately 10 minutes..
- Add the mushrooms and cream and simmer another 5 minutes..
- Using a hand blender or masher blend the soup until creamy (you can leave it a bit chunkier if you prefer hearty like me). I do not recommend a kitchen blender as hot soup can spray and burn you unless you do small amounts, use a wash cloth or towel over the lid to help protect against any accidental burn..
Add the carrots and green onion. In large stock pot, place potatoes with enough water to cover. This easy homemade cream of mushroom soup is creamy without a lot of cream! It's made with loads of mushrooms and that's about it. This soup will keep refrigerated for up to five days and can be reheated gently on the stovetop or in the microwave.
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