Creamy Mushroom Potato Soup

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
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



Peel and slice the onion. Fry the onion slices in a big sauce pan with the olive oil. Peel the potatoes and cut into small cubes. Mix with the onions in the sauce pan. Add garlic cloves and cauliflower, roughly chopped. Pour in the water and let the vegetables cook for about 20 minutes.

Clean the mushrooms and add to the soup. Also add 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.

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. 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Your email address will not be published.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 *