Description
A rich and velvety soup featuring earthy browned mushrooms and tender potatoes. This comforting meal is naturally thickened by the potatoes for a creamy finish.
Ingredients
Scale
- 1 lb mushrooms, sliced
- 3 medium Yukon Gold potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 4 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Melt 2 tablespoons of butter in a large pot over medium-high heat.
- Add sliced mushrooms and sauté until they are deep golden brown and most liquid has evaporated.
- Stir in the remaining butter, diced onion, and cook until translucent.
- Add minced garlic and fresh thyme, cooking for one minute until fragrant.
- Pour in the broth and scrape the bottom of the pot to release browned bits.
- Add cubed potatoes and bring to a boil, then reduce heat to low and simmer for 15-20 minutes until potatoes are tender.
- Use a potato masher or immersion blender to partially mash some potatoes for thickness.
- Stir in heavy cream and season with salt and pepper; heat through for 2 minutes on low.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American