Description
A comforting and creamy mushroom potato soup that combines earthy flavors and is perfect for any occasion.
Ingredients
- 250 grams mushrooms, sliced
- 4 medium potatoes, around 450 grams, peeled and cubed
- 1 medium brown onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks green onion, finely chopped
- 1 teaspoon mixed Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- Salt to taste
- 2 cups vegetable stock
- 1 cup any plant-based milk
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sauté until translucent.
- Add the sliced mushrooms and cook until they release their moisture.
- Stir in the cubed potatoes, mixed Italian seasoning, red pepper flakes, black pepper, and salt.
- Pour in the vegetable stock and bring to a boil.
- Reduce heat and let it simmer until the potatoes are tender.
- Add the plant-based milk and green onions, stir well, and cook for an additional 5 minutes.
- Blend the soup for a creamy texture, if desired, or leave it chunky.
- Serve hot and enjoy!
Notes
- For a richer flavor, use a mix of different mushrooms.
- This soup can be stored in the refrigerator for up to 3 days.
- Adjust the seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian