Tried classic Potato Soup with Mushrooms on a mild spiced rice. We had a great time yesterday for dinner with this yum soup. Mushrooms in Potato Soup recipe is simple, healthy, nutritious and delicious. Mushrooms In Potato Soup goes well with pasta, mild pilaf Or pulao, rice. It can also be eaten as a soup Or stew. The best part is its flour free, egg less and sugar free soup.
Firstly I thought I will make Mushrooms In Cream. However later I changed my mind as I wanted a thick base for my soup. So I used potatoes which gave me the desired consistency for my soup.
Lemme share with you some benefits of Mushrooms. Mushrooms are great source of amino acids. They help in curbing cancer also have large source of vitamin D. The vitamins C, B6 and B12 found in mushrooms are responsible for boosting your immune system. This helps flush toxins out of your body that helps in building immunity to your body.
Yesterday we had a wholesome meal. We ate Baked Vegetables in White Sauce, Mushrooms In Potato Soup and Maggi Cube Rice which is hubby’s favorite rice. He loved all of them. Thinking what to make tonight?
I can listen to the cuckoo near my window calling rain. Even other birds are chirping. It’s nice to hear them sometimes. Wish rains listen to them and shower soon!
I haven’t uploaded step by step as the soup is easy and the instructions are simple to understand 🙂
Mushroom potato soup recipe and the printable version below:
- 1 packet of fresh button mushrooms
- 2 parboiled big sized potatoes (boil them until halfway done)
- 2 tbsp butter
- ½ cup milk
- 1 medium sized onion julienne
- 3 tbsp black pepper
- 6 to 7 garlic cloves
- 2 tbsp dried basil leaves
- ½ cup water
- black salt / salt as per taste ( I have used black salt)
- few chopped coriander leaves
- Peel the potatoes and parboil (half boil) them. Now chop them into cubes. Keep aside.
- Take a heavy bottomed pan. Add butter and place on low heat.
- Put chopped onion julienne. Saute for a minute. Add chopped parboiled potatoes. Stir nicely for 2 mins on low fire.
- Add water and cook covered for another 4 to 5 mins. Add salt for seasoning and black pepper. I also added one tbsp of dried basil leaves and 3 garlic cloves at this time. Switch off the gas.
- Allow the mixture to cool down. Grind them into a processor until creamy and smooth.
- Take another pan add butter to it. Add mushrooms and saute for 2 to 3 mins on high fire.
- Now reduce the fire. Add rest of chopped garlic to it. Saute for another 2 to 3 mins.
- Add the grounded potato paste. Stir nicely ensure heat is on low mode.
- The mixture will start getting thicker so add milk to it. If you want a thinner consistency add more milk. Lastly add black salt and pepper powder for seasoning. Check if the taste is fine. Add more salt Or pepper if required. Switch off the gas.
- Serve hot and garnish with coriander leaves.
Tina@flourtrader says
My mom always made potato soup when I was little and it was very bland. Like someone just threw some chunks of potatoes into hot milk!
However, this soup looks so rich in flavor, it has me re-evaluating potato soup! The mushrooms in there are a great addition. Well done.
maria says
Thanks Tina 🙂 do try them for sure!