Mushroom soup with potatoes and carrots

Mushroom soup with potatoes and carrots is a warming, homely dish that brings together the rich flavour of mushrooms, the gentle sweetness of carrots and the heartiness of potatoes. It is creamy and fragrant with garlic, onion and herbs, which is why we like to make it in our kitchen on colder days. It is simple to prepare, and the natural ingredients give it a full, pleasant flavour.

Mushroom soup with potatoes and carrots

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Author: KuharIzi Cooking Method: boiled Cuisine: Slovenian Courses: Soups

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Description

A warming homemade soup that brings together the rich flavour of wild mushrooms, the gentle sweetness of carrots and the heartiness of potatoes. Creamy and fragrant with garlic, onion and herbs, it is simple to make and just right for colder days.

Ingredients

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Servings

• 
  250 g wild mushrooms
• 
  5 clove garlic
• 
  1 tbsp olive oil
• 
  4 pc potato (medium)
• 
  1 pc onion
• 
  3 pc carrot
• 
  1,5 l stock
• 
  100 ml cooking cream
• 
  1 bunch parsley (fresh)
• 
  1 pc bay leaf
• 
  0,5 tsp thyme
• 
  0,5 tsp marjoram
• 
  0,5 tsp caraway (ground)
• 
  to taste pepper

Method

1. Peel the potatoes and carrots and cut them into small cubes. Slice the mushrooms. Peel the onion and garlic and chop them finely.
   
2. Put the oil and onion in a pot and fry over a medium heat until the onion is translucent. Add the garlic and fry just until fragrant.
3. Add the carrots and sliced mushrooms and fry for about 5 minutes. Pour in the stock, add the potatoes and all the herbs and spices, and stir well.
   
4. Cover the pot with a lid and cook the soup for 25 minutes, or until the carrots are soft.
5. Pour in the cooking cream and cook for another 2 minutes, taking care that the soup does not boil. Serve hot.

Note

• The soup is ready when the carrots are soft.
• Once the cream is added, do not let the soup boil.