The perfect comfort food: creamed mushroom and potato soup ready in 20 minutes
Creamy mushroom and potato soup is the ideal choice for those seeking a dish steeped in tradition and the earth. This creamy soup combines the delicate starchy texture of potatoes with the intense aroma of mushrooms, creating a combination that captivates with the first spoonful.
Ingredients · Servings 4
- Mushrooms, frozen ones are also fine 500g
- Potatoes 400 gr
- 1 clove of garlic
- Parsley
- 800 ml vegetable broth
- Ready-made polenta in blocks 200g
- Extra virgin olive oil (EVO)
- Sale
- Black pepper
Method · 45 min
- Start by peeling the potatoes; wash them thoroughly and cut them into small cubes (this will help them cook faster). If using fresh mushrooms, carefully remove any soil with a damp cloth and slice them.
- In a saucepan, heat a drizzle of extra virgin olive oil with the garlic clove. Once the garlic turns golden, add the mushrooms and sauté over high heat for about 5 minutes, until they release their liquid. Add the potatoes: add the potato cubes to the saucepan and stir well to combine. Pour in the hot vegetable broth until the vegetables are completely covered.
- Reduce the heat, cover, and cook for about 20-25 minutes, or until the potatoes are fork-tender. Prepare the croutons: While the soup is cooking, cut the polenta into slices or cubes. Heat a nonstick pan with a drizzle of oil and grill the polenta until crispy and golden on both sides. Blend and garnish: before proceeding, remove a few tablespoons of whole mushrooms from the pot and set them aside. Remove the garlic clove and blend everything else with an immersion blender until you obtain a smooth, velvety cream. If it seems too thick, add a splash more broth.
- Season with salt and pepper. Pour the soup into bowls, arrange the reserved whole mushrooms in the center, top with the grilled polenta croutons, and garnish with a generous sprinkling of freshly chopped parsley.
To make your lunch even more complete, you could start with air-fried bruschetta or serve this soup alongside crispy broccoli bruschetta. If you love fall flavors, don't miss our pumpkin and sage or this delicious variation on polenta with mushrooms. Making this mushroom and potato soup requires just a few simple steps, but the quality of the broth and the right choice of mushrooms will make the difference between a simple soup and a delicious masterpiece.
Doses & Ingredients
- Very low difficulty
- Very low cost
- Parsley to taste
- Extra virgin olive oil (EVO) to taste
- Sale q.b.
- Black pepper to taste
- Knife and cutting board / Immersion blender / Cast iron pot.
