Description
A warm, comforting soup perfect for cozy evenings or elegant dinners. This creamy potage blends earthy mushrooms, tender potatoes, and fragrant thyme for a rich and flavorful experience that’s easy to prepare and sure to impress. Inspired by classic French cuisine, it’s a versatile dish that works as a starter, light lunch, or side dish.
Ingredients
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2 tablespoons olive oil or unsalted butter
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1 medium onion, finely chopped
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2 cloves garlic, minced
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500g (about 1 lb) mushrooms, cleaned and sliced
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4 medium potatoes, peeled and diced
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1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
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4 cups vegetable or chicken broth
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Salt and freshly ground black pepper, to taste
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½ cup heavy cream or plant-based cream (optional)
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Fresh parsley or thyme sprigs, for garnish
Instructions
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Heat olive oil or butter in a large pot over medium heat. Add chopped onion and cook 5–7 minutes until translucent. Stir in minced garlic and cook for another minute.
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Add sliced mushrooms and cook 8–10 minutes until they release moisture and turn slightly golden.
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Stir in diced potatoes and thyme, mixing well to coat with flavors.
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Pour in the broth, ensuring potatoes and mushrooms are submerged. Bring to a boil, then reduce heat and simmer 20–25 minutes until potatoes are tender.
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Blend the soup using an immersion blender or in batches with a countertop blender until smooth and creamy.
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Return soup to the pot, stir in cream if using, and season with salt and pepper. Simmer for an additional 5 minutes.
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Ladle into bowls and garnish with parsley or thyme. Drizzle olive oil or cream on top if desired.
Notes
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Use a mix of mushrooms for deeper flavor.
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Adjust thickness by adding more or less broth.
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Can be made vegan by substituting butter with olive oil and cream with plant-based alternatives.
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Soup can be stored in the fridge up to 3 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes