Mushroom Potato Soup

I like making and having soups a lot. Despite that, I don’t have them much and when I do, I go back to those that I’m familiar with. We get into a food rut very often in this household. If it’s not because of this blog, I wouldn’t try out so many new recipes through the past few years.

To be fair though, I do get bored with food sometimes. But the time and effort it takes to try something totally out of the comfort zone is quite challenging. And then if the recipe fails! all that time, effort and ingredients go into the bin.

Not too long ago, we had a special guest staying with us. I figured it’ll be exciting to try making a soup recipe that I’ve been eyeing for a while now.
Mushroom Potato Soup 1

Technically, this is a sort of cheat’s type soup as I’m using prepared beef stock but you know, we have to take a few liberties here and there if you want to get dinner on the table in time!
Mushroom Potato Soup 2

I wanted to pile on layers of flavour and use stuff that goes well with mushrooms. Rosemary, shallots & garlic seem like the right choices. Just sweating it all down with a nice pinch of salt.
Mushroom Potato Soup 3

This looks like a whole bunch of mushrooms but wait till they sit there for a bit. Then you’ll see all that bulk just disappears.
Mushroom Potato Soup 4

See? My thick cut mushroom turned thin cut in a matter of 10 minutes. Yes, I had them on for quite a while on lower heat so the moisture evaporates and the mushroom gets a little colour. Want to intensify the flavours a lot!
Mushroom Potato Soup 5

Time to introduce the potatoes. I wish the pink skin stays that pretty colour. Sadly they don’t. But in my heat, I know that they were once pink. 🙂 I cut them into 1/2 an inch cubes so that they get tender quicker.
Mushroom Potato Soup 6

First time ever using prepared stock. I kinda like it, people! I’s so convenient. Next time, I’ll look for ones with an even shorter ingredients list. That’s not to say this brand isn’t good. It tasted really clear and nice. Best of all, no need to simmer a pot of bones for hours and hours. Only issue is that they’re pretty pricey so I’m on the hunt for an affordable but yet healthier option.
Mushroom Potato Soup 7

Oh this pot of soup looks real bland and plain. But I assure you that once you’ve taken a sip, you’ll violently disagree!
Mushroom Potato Soup 8

I pulled the pot off the heat the moment those potatoes got tender so that they retain their shape. As unassuming as this looks, there was a lovely variety of textures. It was soooo savoury with the beef broth, boatload of mushrooms and rosemary. It’s almost like a beef pot pie but in the the form of brothy soup.
Mushroom Potato Soup 9

And here is my table set! I served the soup with some salad, dinner rolls and English breakfast sausages!
Mushroom Potato Soup 10

All in all, this was a really successful experiment! I really should make more Western type soups. So many out there to try!

What’s your favourite soup recipe?

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Mushroom Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 5 Shallots, peeled & thinly sliced
  • 3 cloves Garlic, minced
  • 1 sprig Rosemary, leaves finely minced
  • 1 tbsp Extra Virgin Olive Oil
  • 400 gms large Button Mushroons (I used a mix of white & brown), thickly sliced
  • 4 cups (1 litre) Beef Stock
  • 4 small Pink Potatoes, cut into ½ in cubes
  • pinch of ground Black Pepper & Salt
Steps
  1. In a pot on MED heat, heat up oil.
  2. Toss in shallots, garlic, rosemary & a pinch of salt & pepper. Saute on LOW until shallots have turned translucent but not brown, about 3-4 minutes.
  3. Add in sliced mushrooms. Let them sweat without stirring, about 2 minutes. Stir them around and allow moisture to evaporate, another 2-3 minutes.
  4. Drop in potato cubes and pour in soup.
  5. Bring to a boil then down to a simmer for about 15 minutes or until potatoes are just tender but have not fallen apart. Taste to adjust seasoning.
  6. Serve with some crusty bread & a nice grating of Parmesan.

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