Description
A rich and velvety blend of earthy mushrooms and creamy potatoes. This comforting soup is naturally thick and packed with savory umami flavor.
Ingredients
Scale
- 2 tbsp butter
- 1 onion, diced
- 1 lb mixed mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 3 medium potatoes, peeled and cubed
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat; sauté diced onions until translucent.
- Add sliced mushrooms and cook until deep golden brown without stirring too frequently.
- Stir in minced garlic and fresh thyme, cooking for 1 minute until fragrant.
- Add cubed potatoes and stir for 2-3 minutes to lightly sear the edges.
- Pour in vegetable broth, bring to a boil, then simmer for 20 minutes until potatoes are tender.
- Pulse with an immersion blender until partially smooth, leaving some chunks for texture.
- Stir in heavy cream and season with salt and pepper; heat through gently before serving.