Potato Mushroom Soup
A simple pureed potato mushroom soup achieves body and thickness from potatoes and mushrooms simmered in broth.
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Instructions
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Rinse and roughly chop mushrooms, discarding tough stem ends.
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In a large pot, heat butter or oil over high heat. Add mushrooms and salt, cooking and stirring frequently until browned and liquid is released (about 5 minutes).
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Chop onion and garlic. Add onion to mushrooms and cook until soft (about 3 minutes), then add garlic and cook until fragrant (about 1 minute).
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Peel and roughly chop potatoes.
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Stir in sherry and cook for 2 minutes.
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Add potatoes and broth, bring to a boil, then reduce heat to a simmer. Cook until vegetables are very tender (about 10 minutes).
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Puree soup until exceptionally smooth using an immersion blender or by carefully blending in batches for 2-3 minutes per batch.
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Season with salt and pepper to taste.
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Serve hot, garnished with fresh herbs if desired.