Description
A silky and comforting bowl of mushroom soup, packed with flavor and nutrition, perfect for weeknight dinners.
Ingredients
Scale
- 1 teaspoon Olive Oil
- 2 cloves Garlic, minced
- 1 Bay Leaf
- 8–10 Peppercorns
- 1 large Potato, roughly chopped
- 300 grams Mushrooms (oyster + button), cleaned and roughly chopped
- 1 cup Water
- 1 cup Milk
- Salt to taste
- Olive oil for topping
Instructions
- In a pot, add olive oil, garlic, bay leaf and peppercorns. Cook till fragrant.
- Add mushrooms, potatoes, water, and salt. Bring to a boil and let simmer for 15 minutes until potatoes are tender.
- Once cool, remove bay leaf and blend the mixture with a stick blender until smooth (or slightly chunky to your liking).
- Add the milk, adjust seasoning and bring to a quick boil. Switch off the flame.
- Top each bowl with olive oil or cream and serve with crusty bread.
Notes
For a richer flavor, finish with a drizzle of smoked paprika olive oil. Can be made dairy-free by substituting milk with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop or Pressure Cooker
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg