Mushroom soup with potatoes

Here’s a comforting recipe for mushroom soup with potatoes:

Ingredients:

• 1 lb (450g) mushrooms, sliced (cremini or button mushrooms work well)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, diced (Yukon Gold or Russet)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or coconut milk (optional for creaminess)
• 2 tbsp olive oil or butter
• 1 tsp dried thyme (or fresh if you have it)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté until soft. Add the garlic and cook for another minute.

2. Add Mushrooms: Stir in the sliced mushrooms and thyme. Cook until the mushrooms release their moisture and start to brown, about 5-7 minutes.

3. Add Potatoes and Broth: Add the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.

4. Blend (Optional): For a creamier texture, use an immersion blender to puree part of the soup or transfer it to a blender in batches. You can also leave it chunky if you prefer.

5. Finish with Cream: Stir in the heavy cream or coconut milk (if using) and heat through. Adjust seasoning with salt and pepper.

6. Serve: Ladle into bowls and garnish with fresh parsley if desired.

Enjoy your hearty mushroom and potato soup!