If you are looking for a simple, yet delicious mushroom soup, look no further. This soup has a handful of basic ingredients, is easy to cook and is a hit with the whole family. It will taste even better with a variety of mushrooms, but simple Baby Bella ones are great too. While the soup is cooking, I also baked simple croutons from the leftover bread. Simply sliced and baked bread at 250f for 25 minutes. To elevate croutons they can be tossed in oil, salt, pepper and chopped thyme.
Grocery list for mushroom soup, serves 4:
✔️Mushrooms – 1-2 packs
✔️Potatoes – 4 medium
✔️Garlic – 5 cloves
✔️Heavy cream – small pack
✔️Salt and pepper
✔️Optional: carrots, celery, turmeric, lentils
How to: simmer chopped onion, mushrooms, potatoes and garlic in butter (optional carrots and celery can be added here). Add boiling water just enough to cover all the ingredients, cover with lid and boil for 15 minutes until potatoes are fully cooked.
Turn off the stovetop and blend using hand blender or smoothie blender until creamy. Turn the heat on again, add heavy cream (enough not to make the soup too thin, full pack won’t be needed), salt and pepper (optional turmeric), mix well while bringing to boil. Serve with butter baguette or croutons. Check the post below for the step by step videos. Happy Cooking!