potato mushroom soup, mushroom soup, potato soup, milk and sugar, milk and sugar sisters, michelle stroebe

One of my favorite things about winter and fall, besides the rain, is that it gives me an excuse to make soups — lots and lots of soups in all different flavors (you’ll see many more posted soon, don’t worry!).  I love soup so much, and I honestly miss making it in the summer months.  Beyond the fact that it’s a ridiculously easy and quick dinner item, it is the easiest way to use up all those great veggies just sitting in your fridge, begging to be eaten.  That, and the fact that I always have enough left over for several lunches the following week.

I tend to puree most of my soups – it gives them a great silky texture and you don’t have to rely on your knife skills to produce uniform cuts to make it look pretty, so it’s that much easier!  This soup would be great with a tad of half and half, sour cream, (~1/4 cup of either), or topped with cheese.  I opted for the cheese with this recipe because that is what I had in the fridge!

Definitely play around with the veggies you choose to make the soup with – I tend to add whatever I have on hand because that is generally the way I cook during the week (saves me a trip to the store!). Other great options include: cauliflower, butternut squash, parsnips, or chopped spinach/kale added to the soup after its been pureed.

Potato Mushroom Soup

2 tsp olive oil

5-6 small to medium red/gold potatoes (or 2 medium russet potatoes), roughly chopped

5-6 ribs celery, roughly chopped

5-6 medium to large carrots, peeled &  roughly chopped

1 medium onion, chopped

3 cloves garlic, minced

1-2 Tbsp dried or fresh oregano

1 bay leaf (optional, but adds a great flavor to soup!)

salt/pepper to taste

pinch red pepper flakes (optional)

6 cups vegetable or chicken broth

~10-12 white mushrooms (crimini or portabello will give a richer flavor), roughly chopped

1 tsp dried thyme (or rosemary/oregano)

Over medium heat, add olive oil & chopped veggies.  Cook about 5 mins, then add the garlic, oregano, bay leaf, salt and pepper.  Cook another 2-3 minutes then add the broth.  Let the soup come to a boil, then simmer on low about 20 mins.

potato mushroom soup, mushroom soup, potato soup, milk and sugar, milk and sugar sisters, michelle stroebe

After the soup has been simmering about 15 mins, add 1 tsp olive oil to a separate fry pan on medium heat.  Add the chopped mushrooms and thyme/oregano/rosemary and cook 5-7 minutes until the mushrooms are browned and fragrant.  Add the cooked mushrooms to the soup and cook another 5-10 minutes (until the veggies are nice and soft).

potato mushroom soup, mushroom soup, potato soup, milk and sugar, milk and sugar sisters, michelle stroebe

Once the veggies are soft and the soup has had about 30 minutes to simmer, remove from heat and carefully puree the soup with an immersion blender or standard blender until smooth (my immersion blender is one of my favorite tools in the kitchen!).  If you would like to add cream/milk/sour cream to the soup, it’s easiest to do so before it is blended but immediately after it’s been removed from the heat. Top with cheese, if desired, and enjoy!

potato mushroom soup, mushroom soup, potato soup, milk and sugar, milk and sugar sisters, michelle stroebe

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