Ingredients (~2-3 servings)
- 1 1/2 Tbsp unsalted butter
- 4 oz whole baby bella mushrooms, thinly sliced
- 3 oz (1 large) Portabella mushroom cap, cut into cubes
- 1-2 large Russet potatoes, diced small
- 1/4 yellow onion, minced
- 1-2 garlic cloves, grated
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1 tsp salt
- 1/8 tsp black pepper
- 1 1/2 Tbsp all-purpose flour
- 1/4 cup dry white wine
- 2 cups (16 oz) vegetable stock
- 1/2 cup heavy cream
- 1 small bay leaf
Sauté the Vegetables
Melt the unsalted butter over medium heat in a large stock pot or Dutch oven.
Once the butter is melted, add the baby bella and portabella mushrooms, the diced potatoes, and the minced onion. Sauté the mixture for ~10 minutes, stirring regularly. The vegetables will release moisture and then start to brown slightly.
Build the Soup Base
After 10 minutes, add the grated garlic, dried thyme, dried oregano, salt, and pepper. Stir everything to combine.
Add the all-purpose flour. Stir it into the vegetables until the flour is fully coated and you can’t see any dry powder. Let this cook for one more minute; this cooks out the raw flour taste.
Deglaze the pot with the white wine, scraping up any browned bits that have stuck to the bottom.
Simmer and Finish
Add the vegetable stock, heavy cream, and the bay leaf to the pot. Stir everything to combine.
Bring the soup to a simmer and cook for ~10 more minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf. Taste the soup and adjust the salt and pepper if needed before serving.
Creamy Mushroom and Potato Soup
Ingredients
Ingredients (~2-3 servings)
- 1 1/2 Tbsp unsalted butter
- 4 oz whole baby bella mushrooms thinly sliced
- 3 oz Portabella mushroom cap 1 large, cut into cubes
- 1-2 large Russet potatoes diced small
- 1/4 yellow onion minced
- 1-2 garlic cloves grated
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1 tsp salt
- 1/8 tsp black pepper
- 1 1/2 Tbsp all-purpose flour
- 1/4 cup dry white wine
- 2 cups vegetable stock 16 oz
- 1/2 cup heavy cream
- 1 small bay leaf
Instructions
- Melt butter in large pot over medium heat.
- Add mushrooms, potatoes, and onion. Sauté 10 minutes until lightly browned.
- Stir in garlic, thyme, oregano, salt, and pepper.
- Add flour and cook 1 minute until coated.
- Deglaze with white wine, scraping pot bottom.
- Pour in vegetable stock, cream, and bay leaf.
- Simmer 10 minutes until potatoes are tender.
- Remove bay leaf and season to taste.
