Mushroom Potato Soup — The Rainy-Sunday Soup

The recipe Sunday was mushroom potato soup. Sliced cremini mushrooms sauteed with diced onion in butter, deglazed with a splash of white wine, simmered with cubed potatoes in chicken broth until tender. Half the soup pureed for body. Stirred back together with a touch of cream. Topped with thyme.

The math: mushrooms $1.99, potatoes, onion, broth, cream, herbs. Total: about $4.40 for four meals.

The recipe is below. The trick is the half-puree-half-chunky finish.

Mushroom Potato Soup

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 6

Ingredients

• 2 tablespoons butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 8 oz cremini or button mushrooms, sliced
• 4 medium russet potatoes, peeled and cubed (about 4 cups)
• 4 cups chicken or vegetable broth
• 1 cup whole milk or heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons flour (for thickening)
• Fresh parsley or chives for garnish (optional)

Instructions

1. Sauté the aromatics. In a large pot over medium heat, melt the butter. Add the diced onion and cook 4–5 minutes until softened and translucent. Add the garlic and cook 1 minute more.
2. Cook the mushrooms. Add the sliced mushrooms to the pot. Cook 5–6 minutes, stirring occasionally, until they release their liquid and begin to brown at the edges. Season lightly with salt and pepper.
3. Build the base. Sprinkle the flour over the mushroom mixture and stir to coat. Cook 1 minute to remove the raw flour taste, then pour in the broth while stirring to prevent lumps.
4. Add the potatoes. Add the cubed potatoes, thyme, and smoked paprika. Bring to a boil, then reduce heat to a steady simmer. Cook uncovered 18–20 minutes, until the potatoes are completely tender when pierced with a fork.
5. Finish with cream. Reduce heat to low. Stir in the milk or cream and let the soup warm through for 3–4 minutes — do not boil after adding dairy. Taste and adjust salt and pepper as needed.
6. Serve. Ladle into bowls and top with fresh parsley or chives if you have them. Serve with crusty bread and butter.

Nutrition (per serving)

Calories: 210 | Protein: 6g | Fat: 8g | Carbs: 30g | Fiber: 3g | Sodium: 480mg