Russian Potato and Mushroom Soup
This comforting and creamy soup combines earthy mushrooms and hearty potatoes, making for a delightful and flavor-packed dish that's perfect for chilly days.
Ingredients
Main Ingredients
- 2 medium potatoes, diced
- 1 cup mushrooms, sliced (cremini or button)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth Homemade vegetable stock is recommended for richer flavor
- 1 cup heavy cream For a lighter version, substitute with half-and-half
- 2 tablespoons olive oil
- Salt and pepper, to taste
Garnish
- Fresh dill or parsley, for garnishing
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their moisture, about 5 minutes.
- Next, toss in the diced potatoes and stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Allow it to cook for about 15-20 minutes or until the potatoes are soft.
- Once the potatoes are tender, use an immersion blender to puree the soup until creamy, or leave it chunky if you prefer.
- Stir in the heavy cream and season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh dill or parsley.
Notes
For a richer broth, consider using homemade vegetable stock. Adding a hint of lemon juice or zest can brighten up the taste. Try adding a bay leaf during the simmering step for more depth, then remove it before serving.