brothy mushroom and potato soup

Name: Brothy Mushroom and Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon(s) butter; 1 - onion, chopped; 3 - garlic cloves, minced; 1/2 teaspoon(s) dried thyme; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 4 cup(s) mushrooms, sliced (any kind you like); 1 - potato, peeled and diced or use several small potatoes and slice them; 1/4 cup(s) all-purpose flour; 4 cup(s) vegetable stock; 1/4 cup(s) light sour cream (optional); 1 - green onion, chopped (optional)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Great combo that makes a light yet hearty soup. The flavors are great together and there is no shortage of the mushrooms. I love soups and this once again confirms that you really don’t need all of that fat from cream to have delicious and satisfying soup. I used the tiny Yukon Gold potatoes and sliced them thick, there’s lots to sink your teeth into and it should please the whole family. It’s high in the health scale too, it’s vegetarian, low fat and high in fiber. What more could you ask for in something that tastes so good!

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yield 6 serving(s)

prep time 20 Min

cook time 20 Min

method Stove Top

Ingredients For brothy mushroom and potato soup

1 Tbsp

butter
1

onion, chopped
3

garlic cloves, minced
1/2 tsp

dried thyme
1/4 tsp

salt
1/4 tsp

pepper
4 c

mushrooms, sliced (any kind you like)
1

potato, peeled and diced or use several small potatoes and slice them
1/4 c

all-purpose flour
4 c

vegetable stock
1/4 c

light sour cream (optional)
1

green onion, chopped (optional)

How To Make brothy mushroom and potato soup

1
In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.

2
Add mushrooms and potato, cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
3
Stir in flour; cook for 1 minute.
4
Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
5
Top each serving with dollop of sour cream and sprinkle of green onion, if desired.
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