Udmurt Potato and Mushroom Soup (Картофельный грибной суп)

This Udmurt Potato and Mushroom Soup is a hearty and comforting dish that is perfect for a cold day. The combination of earthy mushrooms and creamy potatoes creates a delicious and satisfying soup that is sure to warm you up.

Udmurt Potato and Mushroom Soup (Картофельный грибной суп)

Ingredients

  • 500g potatoes, peeled and diced
  • 200g mushrooms, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 liter vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened.
  2. Add the mushrooms to the pot and cook until they release their liquid and start to brown.
  3. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
  4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
  5. Stir in the heavy cream and season with salt and pepper to taste.
  6. Serve the soup hot, garnished with a drizzle of cream and a sprinkle of chopped fresh herbs, if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
5g
Fat
12g

Supplies

Large pot Immersion blender or regular blender Ladle

Tools

Cutting board Knife Wooden spoon

Serving suggestions

This soup pairs well with crusty bread or a simple green salad.

Tips & tricks

For a richer flavor, you can sauté the mushrooms separately in butter before adding them to the soup.

Cost

$10