This healthy mushroom potato soup is rich in taste thanks to dried porcini mushrooms, fresh cremini mushrooms and potatoes. Although, this broth-based soup is dairy-free, it’s still rich in flavor. Perfect for lunch with a sandwich on the side, or as a vegetarian first course for cozy dinner with friends. If you’re a mushroom lover, then this is the soup for you!
Earthy flavours, pepped up with herb, acid and umami
Mushrooms have a naturally meaty texture, so they’re excellent options for vegan and vegetarian dishes. Moreover, they also have an earthy taste, which benefits from slow cooking so that the earthy aromas of the mushrooms combine well with the thyme and dill. And just before serving a little acid is added to wake up their flavour and make them shine. What particularly makes this recipe, is the addition of a little extra umami flavor. And that’s where dried porcini and potatoes come in. Both these ingredients are rich in natural umami — the prized fifth flavor that gives food a pleasant savory yumminess. The result is a tasty and delicious mushroom soup.
3 reasons why you might love this mushroom potato soup
- The simplicity of the ingredients. Nothing foreign, just simple everyday fresh ingredients and some staple pantry items.
- Although it is slow-cooked, it is easy to prepare, meaning other than some chopping and a bit of stirring, there isn’t a lot of active time standing in front of the stove needed.
- This broth-based mushroom soup is is low-calorie since it it dairy-free and suitable for vegetarian and vegan diets.
If you love this recipe, then you might like these soup recipes:
- Potato Soup with Parsnip & Leek
- Minestrone Soup with Rice and White Beans
- Chestnut Soup
- Coconut Ginger Beet Soup
Mushroom Potato Soup
A simple recipe for a delicious mushroom soup with potatoes. This perfect winter dish is rich in flavors and healthy ingredients. Suitable as a starter or as a light lunch with crusty bread. Or as a hearty main course for 2 people.
- 20 g dried porcini mushrooms
- 1,5 tablespoons olive oil
- 250 g mushrooms, finely chopped
- 1 small yellow onion, chopped
- 50 g finely chopped celery root
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried dill
- Pinch of cayenne pepper
- 1/2 teaspoon Sea salt and freshly ground pepper, to taste
- 1 tablespoon flour
- 1 small bay leaf
- 2 cups chicken or vegetable broth (500 ml)
- 2,5 cups water (625 ml)
- 250 g potatoes peeled and diced (0,5-1 cm)
- 1 tablespoon apple cider vinegar (unfiltered)
- Fresh dill
Place the dry mushrooms in a bowl with 250 ml of hot water and cover them to soak for 15-30 minutes. Once soft, remove the mushrooms from the water and press the absorbed water from the mushrooms into the bowl. Save the water for later. Cut the mushrooms into small pieces.
In a large saucepan, heat the oil over medium to high heat and add the fresh mushrooms, onions, celery, and garlic. Cook for 10 minutes, stirring occasionally.
Add thyme, dill, salt, pepper and cayenne. Stir and sprinkle with flour.
Let simmer for 2 minutes, then add the soaked mushrooms and the reserved mushroom water (using a sieve to catch any sediment), as well as the broth, water and the bay leaf. Cook for 10 minutes, stirring occasionally.
Add diced potatoes, reduce to simmer, and cook for 45 minutes or until potatoes very tender. Season to taste with 1 tablespoon of apple cider vinegar. Taste and adjust seasoning by adding more salt and pepper, and more vinegar, if desired.
Serve into bowls and garnish with fresh dill. Enjoy!
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