This mushroom and potato soup is packed with earthy flavors that meld together in a deliciously creamy garlic broth. It’s veggie comfort food at its best and couldn’t be easier to make!
PREPARATION TIME:
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients
2 tablespoons olive oil
1.5 pounds (700 g) mixed mushrooms, sliced
4 garlic cloves, finely minced
1 tablespoon fresh thyme, finely chopped
¼ teaspoon red chili flakes
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound (450 g) potatoes, peeled and cubed
4 cups (1 liter) low-sodium vegetable stock
2 cups (500 ml) milk
1 cup (200 ml) heavy cream
⅓ cup (30 g) Parmesan, grated
A handful of fresh parsley, roughly chopped
Extra salt and freshly ground black pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the mushrooms and sauté for 5 minutes, or until the mushrooms have softened and released their liquid.
Add the garlic, thyme, red chili flakes, salt, and pepper and continue to cook for another minute.
Add the cubed potatoes and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
Take out a ladle of liquid and mix it with the milk to temper it, then add the mixture to the pot. Do the same with the heavy cream.
Stir in the freshly grated Parmesan and fresh parsley.
Adjust the seasoning to taste and serve warm, sprinkled with extra fresh parsley and grated Parmesan if you like.
