Ingredients and Weight:
- 1 pound baby potatoes, scrubbed
- 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup water
- 1/2 cup heavy cream
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 out of 5
Preparation Method Steps:
-
In a large pot or Dutch oven over medium heat, sauté the onion in a little oil until softened, about 5 minutes. Add the garlic and cook for another minute.
-
Add the mushrooms and cook until softened and browned, about 10 minutes.
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Add the potatoes, broth, water, dill, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
-
Puree half of the soup in a blender or immersion blender until smooth. Return the pureed soup to the pot.
-
Stir in the cream and heat through. Season with additional salt and pepper if desired.
Nutritional Information:
One serving (1 cup) contains:
- Calories: 250
- Fat: 10 grams
- Protein: 10 grams
- Carbohydrates: 40 grams
- Fiber: 5 grams
- Vitamin C: 20% of the Daily Value
Dish Characteristics:
- Rich and creamy
- Earthy and flavorful
- Comforting and satisfying
User Comments:
- "This soup is absolutely delicious! The combination of mushrooms and potatoes is perfect, and the dill adds a nice fresh flavor."
- "I made this soup for my family and they loved it! It's easy to make and so hearty and filling."
- "This is my new favorite soup recipe! It's so creamy and flavorful, and it's perfect for a cold winter night."
Special Precautions and Tips:
- To make this soup vegan, use vegetable broth and omit the cream.
- If you don't have a blender, you can mash the potatoes with a potato masher.
- Serve with a side of crusty bread for dipping.
