Creamy Mushroom and Potato Soup
Creamy mushroom and potato soup is loaded with baby bella and portabella mushrooms. It's almost like a chowder, comes together in 35 minutes, and has a hint of garlic, white wine, and thyme to pull it all together.
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.
Notes
Serve hot. Can be stored refrigerated for 3-4 days.