Mushroom Soup with Potatoes and Cream

Many would agree that theres nothing better than a good homemade mushroom soup, prepared with fresh mushrooms and enriched with a pinch of selected spices and a bit of (sour) cream. This is one of those Slovenian classics that fills home kitchens with its intoxicating aroma, eagerly awaited until late summer or early autumn when the fresh mushroom season begins.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 0.5 kg Mushrooms, mushrooms, fresh

  • 1 piece Onion, raw

  • 3 pieces Potatoes, white

  • 2 pod Garlic, fresh

  • 1.5 spoons Oil, vegetable oil, canola

  • 1 piece Spices, bay (leaves)

  • 0.5 teaspoons Spices, mayonnaise, dried

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 1 l Soup base, beef, cube

  • 0.5 dl Sour cream

  • 0.5 dl Alcohol, Wine, White

  • 8 twig Parsley, fresh

Steps

  1. Thoroughly clean the mushrooms and wipe them with a damp cloth. If necessary, quickly rinse them with water. Slice them into thin pieces. Peel and finely chop the onion and garlic. Peel the potatoes, wash them well, and cut them into small cubes.

  2. Place a larger pot on the stove and heat the oil. Add the chopped onion and sauté it over moderate heat until golden brown. Add the potatoes and sauté everything together for 1 minute. Then add the sliced mushrooms and garlic. Lightly sauté the mushrooms while stirring. Pour in the broth. Add all the spices. Let everything simmer slowly.

  3. Once the potatoes are tender, pour the wine into the soup and stir in the cream. Season to taste with additional salt and pepper.

  4. Wash the parsley, shake it dry, and chop it. Serve the soup in deep plates or soup bowls. Sprinkle with parsley before serving.

Nutrition Information (Per 100g)

  • Calories: 60.54 kcal
  • Fat: 1.19 g
    • Saturated Fat: 0.08 g
  • Carbohydrates: 9.81 g
    • Sugars: 1.27 g
  • Protein: 1.9 g
  • Fiber: 1.5 g

Advice

Optionally, you can also add finely diced celery, carrots, and parsley root to the soup.