What you need:
1 tbsp olive oil
1 small onion chopped finely/minced really
2 cloves garlic minced
375 grams russet potatoes peeled and grated
1 cup finely chopped wild & domestic mushrooms; such as, cremini, oyster, shitake, portobello etc
4 cups chicken or vegetable stock
1 bay leaf
¾ tsp minced fresh thyme
1 tsp dried parsley flakes
1 tbsp tomato paste
½ cup cream (heavy or whipping)
Salt & freshly ground pepper to taste
How to:
TOP WITH SOME TRUFFLE OIL IF YOU WISH!
ENJOY!
1 tbsp olive oil
1 small onion chopped finely/minced really
2 cloves garlic minced
375 grams russet potatoes peeled and grated
1 cup finely chopped wild & domestic mushrooms; such as, cremini, oyster, shitake, portobello etc
4 cups chicken or vegetable stock
1 bay leaf
¾ tsp minced fresh thyme
1 tsp dried parsley flakes
1 tbsp tomato paste
½ cup cream (heavy or whipping)
Salt & freshly ground pepper to taste
How to:
- Heat the oil in a medium sized pot and sauté the onion and garlic until softened
- Add the grated potatoes and mushrooms and continue to cook for about 5 minutes until the mushrooms begin to give up their moisture and aroma
- Add the bay leaf, stock, thyme, parsley flakes, tomato paste, and bring to a boil
- Cover the pot, reduce the heat to low and simmer the soup for about 30 minutes. The potatoes should break down and thicken the soup
- Stir in the cream and heat through. For a smoother version, puree half or all of the soup in a blender. I prefer the soup as is… thick and hearty
- Season to taste with salt and pepper and serve warm
TOP WITH SOME TRUFFLE OIL IF YOU WISH!
ENJOY!