in Soup Recipes

Mushroom and potato soup

updated

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Ingredients for 2 servings:

  • 30 g butter
  • 1 small onion(s)
  • 2 tbsp flour
  • 200 g mushrooms
  • 200 g potatoes
  • 750 ml vegetable stock
  • salt and pepper
  • marjoram
  • 3 tbsp cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from the school kitchen

Dice the onion, sauté in heated butter, and dust with flour. Clean and slice the mushrooms. Peel and finely dice the potatoes, and add them to the roux along with the mushrooms. Add the vegetable stock and simmer until the potatoes are tender. Season to taste with salt, pepper, marjoram, and cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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