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.
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
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened.
- Add the mushrooms to the pot and cook until they release their liquid and start to brown.
- 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.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- 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