Creamy Mushroom Potato Soup
Scale
Ingredients
- 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
Instructions
- 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 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.
- 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.