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Cream of Mushroom Soup with Potatoes
Cream soup is a delicate first course. It is prepared from mashed ingredients. In this recipe, we will tell you how to make cream soup from oyster mushrooms. The soup is thick and filling, with a rich creamy taste. Potatoes will make the dish more nutritious and aromatic.
How to cook Cream of Mushroom Soup with Potatoes
Step 1
Cut the potatoes and carrots into small cubes. Chop the onion and oyster mushrooms. Transfer the ingredients to a saucepan with water and cook over low heat. Add salt and pepper.
Step 2
Grind the prepared vegetables with an immersion blender until puree. Pour in the cream and stir the soup.
Step 3
Serve the cream soup hot.
Cream of Mushroom Soup with Potatoes - FAQ About Ingredients, Baking Time and Storage
Yes! Substitute oyster mushrooms with cremini, button, or shiitake mushrooms for a similar earthy flavor. Avoid delicate varieties like enoki, as they may break down too much.
Replace the cream with coconut milk or unsweetened almond milk for a rich, creamy texture. For extra thickness, blend in a cooked potato or a tablespoon of cashew butter.
Store in an airtight container for 3–4 days. Reheat gently on the stovetop to prevent the cream from separating, adding a splash of broth if needed.
Freeze without the cream for best results. Thaw overnight in the fridge, then reheat and stir in fresh cream before serving to maintain texture.
Pair with crusty bread, a side salad, or grilled cheese sandwiches. For protein, add shredded chicken or crispy bacon as toppings.
Simmer uncovered to reduce, or blend in 1–2 tablespoons of cooked rice or a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) for extra body.
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