This Potato Mushroom Soup is the definition of comfort food. Tender potatoes and earthy mushrooms combine in a light, flavorful broth that's satisfying without being heavy. It's the kind of soup that makes you feel warm inside - simple, honest, and utterly delicious.
What makes this soup special is the balance between starchy, creamy potatoes and deeply savory mushrooms. Unlike cream-based soups, this one lets the natural flavors shine through. The potatoes provide body and substance while the mushrooms bring that essential umami depth that makes every spoonful memorable.
The Art of Perfect Mushroom Soup
The secret to great mushroom soup isn't just about adding mushrooms - it's about maximizing their flavor. Here's what separates good mushroom soup from great:
- Sauté separately: Cook mushrooms in a hot pan until deeply browned before adding to the soup
- Don't crowd: Overcrowding steams mushrooms instead of browning them
- Season at the end: Adding salt early draws out moisture and prevents browning
- Use the fond: The browned bits in the pan after sautéing are pure flavor
Best Mushrooms to Use
While this recipe works with any mushroom, different varieties offer different flavor profiles:
- Cremini (baby bella): Deeper, earthier flavor than white button mushrooms - my top choice for this soup
- White button: Mild and affordable, works well when well-browned
- Shiitake: Rich, woodsy, almost meaty flavor (remove the tough stems)
- Oyster mushrooms: Delicate, slightly sweet flavor
- Porcini: Intense, earthy - use dried and rehydrated for maximum impact
- Mixed wild: Complex, forest-floor flavor from combining varieties
For the best flavor, use a combination of two or three varieties. A base of cremini with some shiitake creates wonderful depth.
Making It Creamier
This soup is naturally light, but if you prefer a creamier version, you have several options:
- Blend partially: Use an immersion blender on half the soup (before adding mushrooms) and stir back together
- Add cream: A splash of heavy cream or half-and-half at the end
- Sour cream: Stir in a tablespoon when serving - traditional Eastern European style
- Extra potato: Add an extra potato that will break down and thicken naturally
- Cream cheese: A small cube melted in adds richness without being too heavy
Pro Tips for Success
- Cut evenly: Dice potatoes into similar-sized pieces for even cooking
- Hot pan for mushrooms: The pan should sizzle when mushrooms hit it
- Don't stir too much: Let mushrooms sit undisturbed to develop color
- Fresh thyme: Adds wonderful aromatics - dried works but use less
- Finish with acid: A squeeze of lemon brightens all the flavors
Serving Suggestions
- Crusty sourdough bread for dipping
- A dollop of sour cream or crème fraîche
- Fresh dill or parsley for garnish
- A grind of fresh black pepper
- Grated Parmesan cheese
Make It Heartier
Transform this soup into a more substantial meal:
- Add grains: Cooked barley, farro, or rice
- Add protein: Shredded chicken, white beans, or a poached egg
- Add pasta: Small pasta shapes like ditalini or orzo
- Add greens: Stir in spinach or kale at the end
Potato Mushroom Soup
A hearty and earthy soup featuring tender potatoes and savory mushrooms. Simple ingredients come together for satisfying vegetarian comfort food.
Nutrition per serving
Ingredients
Instructions
- Sauté the vegetables. Heat olive oil in a large pot over medium heat. Add parsley root, carrot, and onion. Sauté until softened and lightly golden, about 5 minutes.
- Cook the potatoes. Pour broth into the pot. Add diced potatoes and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Sauté mushrooms. Meanwhile, in a separate pan, sauté mushrooms with garlic and thyme until golden brown and fragrant.
- Combine and season. Add sautéed mushrooms to the soup. Season with salt and pepper to taste.
- Serve. Ladle soup into bowls and garnish with fresh parsley. Add a dollop of sour cream if desired.
Recipe Notes
- Storage: Refrigerate for up to 4 days. Reheat gently on the stovetop.
- Dried mushrooms: Use 1 oz dried mushrooms, rehydrated in warm water, for extra depth.
- Extra hearty: Add cooked barley, rice, or small pasta.
- Creamy version: Blend half the soup before adding mushrooms, or stir in cream at the end.
- Vegan: Use vegetable broth and skip the sour cream or use a plant-based alternative.
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