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Mushroom & Potato Soup

Yields4 ServingsCook Time30 mins

 2 tbs olive oil
 1 brown onion, finely chopped
 1 garlic clove, crushed
 1 tbs thyme leaves
 400g (3 medium) Sebago or golden delight potatoes, peeled, chopped
 300g Swiss brown mushrooms, sliced
 300g cup mushrooms, sliced
 5-6 cups vegetable or chicken stock
 1/2 cup thickened cream, optional
 Thyme leaves & toasted rye bread, to serve

Heat oil in a large saucepan over medium heat. Add the onion, garlic and thyme, cook, stirring for 5 minutes until the onion is soft. Add the potato and cook for 5 minutes until potato starts to soften.


Increase heat to high, add the mushrooms and cook for 5 minutes. Add 5 cups of stock and bring to the boil. Reduce heat to medium and boil gently, stirring occasionally, for 10 minutes.


Blend or process to desired consistency. Return soup to clean pan and stir in the cream if using. Season with salt and pepper, adding remaining stock to adjust the consistency if required. Cook over medium-low heat (without boiling) until warmed through.


Ladle the soup into warm serving bowls or cups, sprinkle with thyme and serve with toasted rye bread.

Nutrition Facts

Servings 4