This simple mushroom soup is thickened with a bit of potato for a hearty, delicious, easy-as-pie soup. Serve with a green salad and a hunk of crusty bread of an easy, healthful dinner.
As with all soups, homemade broth will improve the quality of the final result!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Makes 4 to 6 servings
- 1 lb. mushrooms
- 2 Tbsp. butter or oil
- 1/2 tsp. sea salt, plus more to taste
- 1 onion
- 3 cloves garlic
- 1/4 cup dry sherry
- 1 lb. potatoes
- 6 cups chicken or vegetable broth
- Freshly ground black pepper to taste
- Minced parsley for garnish (optional)
- Trim any dried stem ends from the mushrooms and rinse them clean. Roughly chop the mushrooms.
- In a large pot, melt the butter or heat oil over medium high heat. Increase heat to high and add mushrooms and salt. Cook, stirring frequently, until mushrooms release their liquid, about five minutes.
- Meanwhile, chop the onion and garlic. Add onion to mushrooms and cook, stirring frequently, until onions are soft, about 3 minutes.
- Meanwhile, peel and chop potatoes. Add sherry to the pot and cook, stirring, about 2 minutes. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook until all vegetables are extremely, falling-apart tender.
- Use a hand-held blender to completely purée the soup or whirl in batches in a blender or foo processor. In any case, whirl the soup much longer than you think necessary – at least 2 or 3 minutes for each batch – to get a supremely smooth texture.
- Add salt and pepper to taste. Serve hot, garnished with parsley, if you like.