brothy mushroom and potato soup
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!
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 tablespoon butter
- 1 - onion, chopped
- 3 - garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups mushrooms, sliced (any kind you like)
- 1 - potato, peeled and diced or use several small potatoes and slice them
- 1/4 cup all-purpose flour
- 4 cups vegetable stock
- 1/4 cup light sour cream (optional)
- 1 - green onion, chopped (optional)
How To Make brothy mushroom and potato soup
-
Step 1In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
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Step 2Add mushrooms and potato, cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
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Step 3Stir in flour; cook for 1 minute.
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Step 4Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
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Step 5Top each serving with dollop of sour cream and sprinkle of green onion, if desired.
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