Description
A comforting and easy-to-make mushroom potato soup that warms you up and delights your taste buds.
Ingredients
- 250 grams mushrooms, sliced
- 4 medium potatoes, around 450 grams, peeled and cubed
- 1 medium brown onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks green onion, finely chopped for freshness and garnish
- 1 teaspoon mixed Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- Salt to taste
- 2 cups vegetable stock
- 1 cup any plant based milk
- 2 tablespoons olive oil
Instructions
- Heat 1 tablespoon of olive oil in a large cooking pot. Add sliced mushrooms and sauté on medium heat for 4 to 5 minutes or until they are almost cooked and release moisture. Transfer to a bowl and keep aside.
- Heat the remaining 1 tablespoon of olive oil and add chopped onion. Sauté until translucent.
- Add minced garlic and sauté for a few seconds until its raw smell goes away.
- Add Italian seasoning and chili flakes. Sauté for around 30 seconds.
- Add chopped potatoes, salt, and ground black pepper. Sauté for a minute, adding a splash of water if needed.
- Add vegetable stock and mix. Cook covered for around 25 to 30 minutes or until the potatoes are nicely cooked.
- Remove the lid and roughly mash half of the potato cubes to thicken the soup.
- Add sautéed mushrooms, milk, and chopped green onion. Mix and cook for another 4 to 5 minutes.
- Turn off the heat and garnish with more chopped green onion. Taste and adjust seasoning. Serve hot.
Notes
Perfect for leftovers, this soup reheats beautifully. Adjust thickness by mashing more or less of the potatoes, or by pureeing part of the soup.