A simple mushroom soup made with fresh mushrooms, potatoes, onion, cream, and fresh herbs. The original recipe used Alba Clamshell, Velvet Pioppini, and Forest Nameko mushrooms, but white button mushrooms also work well. Use water for a lighter soup or chicken stock for more flavor.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
In a pot or Dutch oven over medium-high heat, melt the butter and heat the olive oil.
- Step 2
Add the sliced mushrooms and cook until the liquid released by the mushrooms has evaporated.
- Step 3
Add the finely chopped onion and continue cooking until the onion is soft, stirring occasionally.
- Step 4
Add the peeled, cubed potatoes to the pot and pour in the water or chicken stock.
- Step 5
Raise the heat to high and bring the soup to a boil.
- Step 6
As soon as it begins to boil, reduce the heat to low, cover, and cook until the potatoes are tender.
- Step 7
Stir in the heavy whipping cream and season with salt and black pepper to taste.
- Step 8
Cook for another 3 minutes over low heat.
- Step 9
Stir in the finely chopped fresh baby dill and chives.
- Step 10
Remove from the heat and serve hot.
- Calories:200 kcal10%
- Protein:5 g10%
- Carbohydrates:25 g9%
- Sugar:4 g8%
- Salt:0.7 g12%
- Energy:837 kJ10%
- Fat:9 g13%
