Potato and Mushroom Soup with Capers. Melt/heat butter and oil in a medium pot. Saute the onions on medium low heat until softened. Add mushrooms and a sprinkle of salt & pepper, and continue to saute until mushrooms are very soft and release their juices.
This simple mushroom soup is thickened with a bit of potato for a hearty, delicious, easy-as-pie soup with a texture that's thick enough to be filling but made so without any cream. (Of course, if you feel like swirling in a bit of cream at the end for an even richer, more luxurious effect, you sure can!) Melt butter in a large stockpot or Dutch oven over medium heat. This potato and mushroom soup is made with Portobellos for extra flavor. Olive oil béchamel sauce makes it thick and extra creamy.
Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, potato and mushroom soup with capers. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Melt/heat butter and oil in a medium pot. Saute the onions on medium low heat until softened. Add mushrooms and a sprinkle of salt & pepper, and continue to saute until mushrooms are very soft and release their juices.
Potato and Mushroom Soup with Capers is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Potato and Mushroom Soup with Capers is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have potato and mushroom soup with capers using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Potato and Mushroom Soup with Capers:
- {Get 1/2 Tbsp of butter.
- {Take 1/2 Tbsp of vegetable oil or olive oil.
- {Prepare 1/2 of onion, minced.
- {Prepare 150 g of mushrooms, chopped.
- {Get 1 splash of lemon juice or vinegar.
- {Take 2 of large floury potatoes, peeled and cubed.
- {Get 1 cup of vegetable broth or kombu dashi.
- {Get 1/2 cup of whole milk.
- {Make ready to taste of salt and pepper.
- {Prepare 1 Tbsp of capers, chopped, to garnish.
- {Prepare of Lemon olive oil to garnish.
This Mediterranean creamy potato and mushroom soup is a wholesome and plant-based meal which tastes pretty amazing! This Mushroom and Potato Soup is so thick, luxurious and full of flavor that even little bellies will be asking for more. Combining a hearty mixture of leeks, carrots, celery, potatoes, and mushrooms this soup just screams comfort and begs to be mopped up with a wedge of fresh crusty bread. Add the garlic, bay leaf, thyme, ground mustard and turmeric and give everything a quick stir.
Instructions to make Potato and Mushroom Soup with Capers:
- Melt/heat butter and oil in a medium pot. Saute the onions on medium low heat until softened..
- Add mushrooms and a sprinkle of salt & pepper, and continue to saute until mushrooms are very soft and release their juices..
- Add potatoes, mix up in the onions and mushrooms for a few minutes. Then pour in enough broth to just reach the top of the potatoes. Bring to a boil, turn heat to low and simmer, covered, for 15 minutes or until potatoes are soft..
- After potatoes are soft, stop heat and pour in milk. Blend the soup with a hand blender or mixer until creamy. If too thick, add a little bit more milk as you like..
- Adjust taste with salt and pepper if needed. Serve into bowls, garnish with chopped capers and a drizzle of lemon olive oil..
Stir in the potatoes and pour in the water. Bring the soup to a simmer, add a good pinch of sea salt and cover with a lid. This Creamy Potato Mushroom Soup is so easy to make and full of flavor. It only takes a few minutes to throw together, and goes perfect with some warm, fresh bread. You are going to love how simple and delicious this soup is.
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