Creamy mushroom soup with potatoes, garlic and thyme

Creamy mushroom soup with potatoes

Portions: 4 persons | Preparation time: 50 minutes

Tender and creamy with chicken broth is flavorful and complemented beautifully with thyme, onion and garlic. The warming mushroom soup tastes good for the whole family and is quick to prepare.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Creamy mushroom soup with potatoes
Creamy mushroom soup with potatoes

Portions: 4 persons | Preparation: 50 minutes

Tender and creamy with chicken broth is flavorful and complemented beautifully with thyme, onion and garlic. The warming mushroom soup tastes good for the whole family and is quick to prepare.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Winter | Region: Europe | Preparation: Cook | Menu: Soups | Cuisine: German recipes

Ingredients

  • 1 onion
  • 3 garlic cloves
  • 550-600 g mushrooms, brown
  • 1-2 potatoes, large
  • 2 tbsp olive oil
  • Salt, to taste
  • 2 sprigs thyme
  • 800-850 ml chicken stock
  • 500-700 ml water
  • pepper, to taste
  • parsley, for serving

Instructions

  1. Chop the onion and garlic.
  2. Quarter the mushrooms.
  3. Cut the potatoes into pieces that are not too small.
  4. Heat the oil in a saucepan over a medium heat.
  5. Fry the onions and garlic for 5-7 minutes, add the Season with salt and stir.
  6. Add the mushrooms, potatoes, thyme leaves, broth and water.
  7. Pour in enough water to cover all the ingredients.
  8. Bring to the boil and reduce the heat slightly.
  9. 20-30 minutes Cook until the mushrooms and potatoes are soft.
  10. Pure the soup with an immersion blender.
  11. Season with salt and pepper.
  12. If the soup is very thick, add a little water.
  13. Serve the mushroom soup with fresh parsley.

Utensils

  • knife
  • cutting board
  • pot
  • hand blender
  • mixing spoon