Smooth mushroom and potato soup

I love mushrooms so I add them to dishes whenever possible as they suit well into pastas, omelettes, casseroles, etc. I had never tried to make mushroom soup until now as it usually doesn’t look too appealing. This smooth mushroom and potato soup recipe originates from a cookbook inherited from my late mom, so I just had to give it a go. And as it turns out, it is lovely.

But if you don’t love mushrooms like me, keep in mind that chestnut mushrooms have many good health benefits. One of the most important ones, for a freshly diagnosed coeliac, as per BBC goodfood: “Compounds in mushrooms, including beta glucan, appear to act as prebiotics, fuelling the growth of beneficial gut bacteria and promoting a favourable gut environment”. Mushrooms are also one of the few non-animal sources of vitamin D, when grown, exposed to ultraviolet (UV) radiation, either from sunlight or a UV lamp. So here’s to eating more chestnut mushrooms in 2022.

Not only is this delicious soup naturally gluten free, but also vegetarian and can be made vegan when substituting butter with a suitable alternative.

Smooth mushroom and potato soup

Course: DinnerCuisine: EstonianDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories per serving

350

kcal

This delicious smooth mushroom and potato soup is naturally gluten free and vegetarian. It can be made vegan when substituting butter with a suitable alternative.

Ingredients

• 3 medium potatoes, peeled, cut into cubes

• 1 medium onion, sliced or chopped

• 1 tbsp unsalted butter

• 1-1,5 cup sliced chestnut mushrooms

• 500 ml boiling water

• 1 Kallo vegetable stock cube

• 1 garlic clove, chopped

• 0,5 tsp fine sea salt

• ground black pepper

• olive oil for frying

• 0,5 tbsp dried thyme

• Optional topping

• 1 tbsp sour cream

Directions

• Melt the butter in the bottom of a thick bottomed pot, add onion and garlic. Braise on low heat for 5 minutes stirring constantly.
• Add the potato cubes, half of mushrooms and braise for another 2 minutes.
• Make the stock with the boiling water and stock cube in a separate bowl add to the pot together with seasoning (except thyme). Let it boil under the lid for about 15 minutes.
• Make a smooth puree with a food processor in a separate bowl and warm the mixture up on low heat again just until it starts to boil.
• In the meantime, heat the oil in a frying pan and add the leftover mushrooms and thyme.
• Serve the soup in two bowls. You can also swirl some sour cream into the soup to make it creamier. Top up with the fried mushrooms.

Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me info@thenonglutenone.com.