Mushroom cream soup with potatoes
2 servings
50 minutes
Mushroom cream soup with potatoes is a delicate, velvety dish that combines the depth of mushroom flavor with the softness of potatoes. In Japanese cuisine, such soups are often served in cool weather to warm up and provide a sense of coziness. Cream adds richness to the soup, while butter adds subtle nutty notes. A garnish of fried mushroom slices decorates the dish and adds textural variety. Parsley brings freshness and a hint of spiciness. It’s an ideal choice for those who appreciate refined flavors and simplicity in preparation. Served hot, it complements lunch or stands alone as a light dinner.
1
Cut the potatoes and boil them in broth for 15 minutes.
- Potato: 150 g
- Chicken broth: 300 ml
2
Slice the mushrooms. Sauté the mushrooms in butter. Set aside a few slices.
- Mushrooms: 100 g
- Butter: 65 g
3
Puree the resulting soup, add cream, bring to a boil, remove from heat, and add cold butter. Season with salt, pepper, and sugar, and add mushrooms. Immediately pour into plates and serve.
- Cream: 120 ml
- Butter: 65 g
- Sugar: pinch
- Mushrooms: 100 g
