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Mushroom and potato puree soup

Creamy Mushroom and Potato Soup

A wonderfully smooth, delicate purée soup that's sure to win you over. Growing up, we never made purée soups — my mom can't stand them, so I never got to try one as a kid or a teenager. It wasn't until I had enough money in my wallet to eat out that I discovered how silky they can be, and of course I fell for the German-style cream of mushroom soup. I found this recipe for puréed potato soup with mushrooms in a plain old cookbook published back in the '80s.

breik

Recipe author

Composition / ingredients

Servings:

Button mushrooms (or 200)

150

Carrot (medium)

Potatoes (or 8; not new potatoes)

Onion (medium)

Salt

Ground black pepper

Dried spices

Fresh herbs (chopped)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 20 % 4 g

Carbohydrates 70 % 14 g

97 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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To get this soup on the table as fast as possible, start with what takes longest — the potatoes. First put a pot of water on to heat. Wash a few medium potatoes, peel them, cut them in half, and drop them into the boiling salted water. While the potatoes cook, wash and slice the mushrooms, and peel the onion and carrot. Finely chop the onion and grate the carrot on the coarse side of a box grater. Sauté the onion and carrot in a skillet first, just briefly — as soon as they turn a nice golden color, transfer them to a plate (don't cook them so long that they dry out and crisp). Next, sauté the mushrooms for 8–10 minutes, until done. When the potatoes are cooked, pour the cooking liquid into a separate bowl. Blend the potatoes with some of that liquid in a blender, or mash them with a potato masher, until you have a smooth, creamy purée. Stir the mushrooms, onion, and carrot into the soup. Serve in small bowls, sprinkled with fresh herbs, with croutons on the side. If you have soup left over, save the potato cooking liquid: any purée soup thickens as it sits, so you can always thin it back out with the liquid — or, in a pinch, with a little boiling water.