Creamy Mushroom Soup
A rich, creamy mushroom soup with tender potatoes and aromatic herbs - perfect comfort food for any season.
Equipment
Ingredients
Main Ingredients
mushrooms (sliced)
400 g
onion (diced)
1 piece
garlic (minced)
3 clove
potato (peeled, diced)
2 piece
vegetable oil
30 ml
butter
30 g
milk
500 ml
all-purpose flour
30 g
salt
5 g
black pepper
2 g
fresh dill
10 g
Instructions
Prepare vegetables
Wash, peel and dice the vegetables.
Sauté onion and garlic
Heat oil and butter in a pot, then sauté onion until translucent. Add garlic and cook for 1 minute.
Cook mushrooms
Add sliced mushrooms and cook until they release their moisture and start to brown.
Add potatoes
Add diced potatoes and cook for 2 minutes, stirring constantly.
Make roux
Sprinkle flour over the vegetables and stir for 1 minute to cook the flour.
Add milk and simmer
Gradually pour in milk while stirring. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender.
Season soup
Season with salt and black pepper to taste. Optionally garnish with fresh dill before serving.
Original recipe
Storage
Store in airtight container. Soup may thicken when refrigerated - add a splash of milk when reheating
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