Garlicky potato soup with garlic mushrooms. Heat oil in a large pot over medium heat. Add leeks and mushrooms and cook until tender. Add wine and continue cooking until reduced to one-third.
Serve the soup warm and topped as desired with fresh thyme sprigs, green onion/chives, black pepper, seared mushroom and/or cheese.
I made this soup two ways. . . creamy and regular.
Both tasted great but I preferred the regular version. . . not creamed.
You can cook Garlicky potato soup with garlic mushrooms using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Garlicky potato soup with garlic mushrooms
- You need 600 g of potatoes.
- You need 1 of medium onion finely chopped.
- You need 2 of bulb garlic.
- It's 1 ltr of chicken stock.
- It's 50 g of Greek or natural yogurt.
- It's 1 handful of chestnut mushrooms per person.
- It's of Mixed seeds.
- You need 1 teaspoon of garlic puree.
- It's of Micro herbs to serve.
This is roasted garlic, mushroom and potato soup is hearty soup and you will never miss the cream that was in the original recipe. When you roast garlic it becomes nice and sweet. Once the soup cooks, the soup is blended and all the flavors come together nicely. Stir in the stock until combined, followed by the milk and peeled potatoes.
Garlicky potato soup with garlic mushrooms step by step
- In a pan fry the onion and garlic in some olive oil and butter till translucent. Then add the chopped potatoes and stock and bring to boil then reduce to a slow simmer.
- Put the seeds on a tray and toast them off in the oven, once toast set to one side for later.
- When the potatoes are tender take off the heat and blend with a hand blender Allow to cool a little before adding the yoghurt, then season to taste.
- In a frying pan cook of the mushrooms in a little butter, when nearly done season with salt and pepper and add garlic purée and toss throughly and rest for a minute or 2 before putting it on top of the soup. Then sprinkle with seeds and micro herbs.
Preparation In a heavy saucepan cook the garlic and the potatoes in the oil over moderate heat, stirring occasionally, until the vegetables are pale golden, add the water and salt to taste, and. Return all to the pan; add garlic and onions. Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Let soup cool down a little and use a blender to make it smooth. In a frying pan, sauté the mushrooms, kale, and garlic for a few minutes until mushrooms are cooked/ Serve up the soup and then.
