Creamy Mushroom Potato Soup


It has been (or at least felt like) the darkest day of the year. The sun seems to have skipped this day and the dark clouds full of water have poured this grey weather on us. I like moody autumn evenings but this day has been too much even for me! Also, as a natural light loving photographer I’m not very excited where this is heading.

But, what could be better for this kind of cold and rainy days than warming cozy soups! When I was at the cottage last time I made this silky mushroom potato soup with caramelised mushrooms on top! I made this soup with funnel chanterelles which I had just picked from the forest – could there be anything more organic and local this time of the year?

Soups like these make any dark autumn day feel better!


Creamy Mushroom Potato Soup



  • 1 onion
  • 2 tbsp olive oil
  • 3 big potatoes
  • 3 garlic cloves
  • ½ small cauliflower
  • 1 litre of water
  • 400 g funnel chanterelles
  • salt
  • a handful of fresh thyme
  • (green part of 1 leek which was a left over from my previous cooking)
  • 2 dl = 200 ml cream
  • ½ lemon

On top:

  • Cream or plain yoghurt for pretty marble pattern
  • Caramelised funnel chanterelles (you just need a hot pan and a spoonful of butter)
  • Fresh thyme leaves
  • Black pepper


  1. Peel and slice the onion. Fry the onion slices in a big sauce pan with the olive oil.
  2. Peel the potatoes and cut into small cubes. Mix with the onions in the sauce pan.
  3. Add garlic cloves and cauliflower, roughly chopped. Pour in the water and let the vegetables cook for about 20 minutes.
  4. Clean the mushrooms and add to the soup. Also add a few big pinches of salt and fresh thyme. If you have some leftover greens like I had the green part of 1 leek, chop it and add to the soup. Leave the soup to boil over medium heat for about 30 minutes until all vegetables are cooked.
  5. Add the cream to the soup and blend until smooth and creamy. If the soup is too thick, add a bit more cream or water.
  6. Season the soup with lemon juice and if needed, with some extra salt. Finish the soup with pan fried and caramelised mushrooms, fresh thyme and black pepper.


Author: Viola Minerva

Leave a Comment

Your email address will not be published. Required fields are marked *