Name: Creamy Mushroom Potato Soup (Dairy Free)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 500 g mixed mushrooms (chopped into chunks ); 5 g dried porcini mushrooms (plus 1/3 cup cold water for soaking); 250 g potatoes (peeled, cubed); 1 onion (roughly chopped); ½ celery stalk (roughly chopped); 1 bay leaf; 4 tbsp olive oil; Sea salt and white pepper to taste; 750-800 ml hot vegetable stock ((from a cube) adjust the amount to suit your preference)

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This simple creamy mushroom potato soup is filling yet light and low in fat despite the hearty appearance. It’s made using mixed mushrooms, including a small amount of porcini for a more intense, richer flavour.

I am really excited to share with you today this simple creamy mushroom potato soup. This rich and creamy, low fat soup contains only a handful of ingredients. So it’s quick and easy to make. The small amount of potatoes I used add bulk and creaminess without too many calories. The star of this soup are the mushrooms, of course!

Ingredients

Mushrooms: I used a mixture of closed cup and chestnut mushrooms in this creamy soup recipe, but you can use either one or the other. In order to get the most flavour out of the mushrooms I fried them first for a few minutes in a little oil over a high heat.
Potatoes: Use all-rounders such as Maris Piper or Russets.

This vegan mushroom soup also contains a small amount of porcini mushrooms for extra flavour. Dried porcini are expensive, but you don’t have to use very many to add loads of flavour to your dish. A small handful of these mushrooms (approx. 5 g) is sufficient in this recipe.

(You might also like this healthy chicken and mushroom casserole, which uses a combination of regular and porcini mushrooms).

How to make mushroom potato soup: step-by-step

1.Place the porcini mushrooms in a bowl, add a bit of water and rub gently with your fingers to get rid of any grit. Then rinse the mushrooms and soak in ⅓ cup of clean water for 10 minutes.

2. In the meantime prepare the regular mushrooms. In a large pan heat up about 2 tablespoons of oil and fry the chopped mushrooms over a high heat for a few minutes until lightly browned. Stir occasionally.

3. In a pot heat up 2 tablespoons of oil, add the bay leaf, onion and celery and gently fry for 3 minutes stirring occasionally.

4. Add the mushrooms, porcini (with the water they soaked in), potatoes and hot vegetable stock. Close the lid and bring the soup to the boil, then lower the heat and simmer for 20-25 minutes or until the potatoes are tender.

5. Remove from the heat and discard the bay leaf.

6. Puree the soup. Adjust seasoning, add a little more vegetable stock/water if needed and serve.

Top tips and FAQs

Mushrooms: Use regular closed cup or chestnut mushrooms.
Rinse the porcinis thoroughly to get rid of any grit.
Adjust the amount of vegetable stock to suit your preference.
Potatoes: Use floury potatoes such as russets or Maris Piper.
Refrigerate for up to 4 days. This soup might thicken after a while so add a drop of water/stock when reheating it.
Freeze individual portions for up to 3 months.

Substitutions

I used vegetable stock but chicken stock is fine too. I love using white pepper with mushrooms but black pepper will also work well.

Serving suggestions

Delicious with freshly chopped chives or parsley, a dollop of yogurt or knob of butter (use vegan spread if preferred) and rye or pumpernickel bread.

Check out also this collection of ALL my creamy vegan soups.

Keep in touch!

Have you made this healthy mushroom soup? I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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