Description
Easy Creamy Potato and Mushroom Soup — Cozy, sticks to your ribs, and full of wholesome ingredients, this dish is an easy recipe to make this soup season!
Ingredients
Units
Scale
- 1-1.5 pounds Gold Potatoes (About 5 to 6), Diced
- 15 oz Baby Bella Mushrooms, Diced
- 1 pound Carrots, Peeled and Sliced
- 1 Medium Yellow Onion, Diced
- 3.5 to 4 cups Vegetable Broth OR Better Than Bouillon No Beef Broth Mix (more broth for thinner soup, less for thicker soup)
- 4-6 Cloves Garlic, Minced
- 1/2 cup Coconut Milk
- 1 Teaspoon Salt
- 1.5 Teaspoons Dried Rosemary
- 1.5 Teaspoons Dried Thyme
- Additional Salt and Fresh Cracked Black Pepper, To Taste
- 1 Tablespoon Neutral Oil
- 1 Tablespoon Reduced Sodium Soy Sauce, Optional (See Note 1)
Instructions
- Sauté your Mushrooms, Carrots and Onions: Heat a large pot on medium-high heat. Add the oil to the pot and once it glistens add the mushrooms, carrots, onions. Cook them until the mushrooms have shrunken down and the carrots are soft. If you wish to go the extra mile, you can cook the mushrooms by themselves, set them aside, and then cook the carrots and onions to be them to be browned.
- Add the Garlic and Spices: Add the minced garlic, rosemary, and thyme (you can also add the salt and pepper now too) and cook them for about 30 seconds or until they become aromatic.
- Add the Potatoes and Broth: Put the diced gold potatoes first to prevent splashing, then add your broth and give everything a good stir.
- Simmer: Let the pot come to a boil. Then switch the heat to medium-low and let the soup cook for at least 15 minutes or until the potatoes are nice and soft. If you're in a rush, cook on medium heat and check frequently by sticking a fork into a potato cube. If even the largest of your potato cubes are soft enough to cut with the side of the fork, the soup is ready.
- Serve: Add the coconut milk and add in the soy sauce (if using). Carefully taste and adjust the salt levels as needed.
Notes
- Note 1: A little soy sauce can add a lot of depth of flavor if you are using ordinary vegetable broth or low-sodium broth. If you're not sure about adding it, taste your soup once it's almost finish and see if it needs it then. We like to add it at the very end though.
- Note 2: It's easy to use almost any other type of mushrooms in this recipe. In fact, you can use Cremini mushrooms and Portobello mushrooms (chop in bite size pieces) exactly the same because they are the more mature versions of the button mushroom. But if you're really big mushroom lovers, a combination of mushrooms can make for a super healthy mushroom soup! We highly recommend fresh mushrooms, but dried porcini mushrooms could also work well.
- Note 3: You can use other potatoes for this recipe, but if you're using russet potatoes, you might want to peel them. Gold potatoes have a very creamy texture when cooked, so that's what we prefer to use. You may also see an increase in the cook time because different potatoes will need different times to soften.
- Prep Time: 10 minutes
- Cook Time: 20 Minutes
- Category: Soup, Dinner
- Method: Stove Top
- Cuisine: American, Fall, Winter