This creamy mushroom soup is the kind of cozy bowl you’ll crave on chilly evenings. Golden sautéed mushrooms and tender potatoes blend into a silky, velvety soup with just a splash of milk. If you love comforting mushroom dishes like our potato bacon mushroom cheese bake or slurpable bowls like mushroom soup with potato gnocchi, this one belongs in your weeknight rotation.
Ingredients
- 300 g (10 oz) mushrooms
- 5 potatoes
- 500 ml (2 cups) milk
- 1–2 onions
- Red caviar for serving (optional)
Instructions
- Boil the potatoes until tender.
- Sauté the onion until soft, add the mushrooms, and cook until golden.
- Combine with the potatoes and blend with the milk until smooth.
- Serve garnished with red caviar if desired.
Tips
For the deepest flavor, let the mushrooms sit undisturbed in the hot pan for a minute before stirring — that’s how they turn beautifully golden instead of steaming. If the soup is too thick, thin it with a little warm milk; if too thin, simmer it uncovered for a few minutes to reduce. Finish with a swirl of cream and fresh thyme for a dinner-party touch, and if hearty beef soups are more your style, try our mastava beef and rice soup next. For a primer on mushroom varieties, browse the guides at Serious Eats.
Nutrition (per 100 g): 31 kcal, protein 2 g, fat 2 g, carbs 3 g.