Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, potato and mushroom soup with capers. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Potatoes cooked in broth with mushrooms add body and thickness to this simple, puréed potato mushroom soup. This simple mushroom soup is thickened with a bit of potato for a hearty, delicious, easy-as-pie soup with a texture that's thick enough to be filling but made so without any. Hot cooked new potatoes are gently tossed in a tangy, rich sauce of capers, parsley and grated Parmesan for a side dish that will steal the show.
Potato and Mushroom Soup with Capers is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Potato and Mushroom Soup with Capers is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have potato and mushroom soup with capers using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Potato and Mushroom Soup with Capers:
- Prepare 1/2 Tbsp butter
- Make ready 1/2 Tbsp vegetable oil or olive oil
- Make ready 1/2 onion, minced
- Make ready 150 g mushrooms, chopped
- Make ready 1 splash lemon juice or vinegar
- Take 2 large floury potatoes, peeled and cubed
- Prepare 1 cup vegetable broth or kombu dashi
- Get 1/2 cup whole milk
- Get to taste salt and pepper
- Take 1 Tbsp capers, chopped, to garnish
- Prepare Lemon olive oil to garnish
This video shows how I make my Russian Style Mushroom and Potato Soup. It is a really hearty homemade soup with lots of layers of flavor. Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work.
Instructions to make Potato and Mushroom Soup with Capers:
- Melt/heat butter and oil in a medium pot. Saute the onions on medium low heat until softened.
- Add mushrooms and a sprinkle of salt & pepper, and continue to saute until mushrooms are very soft and release their juices.
- Add potatoes, mix up in the onions and mushrooms for a few minutes. Then pour in enough broth to just reach the top of the potatoes. Bring to a boil, turn heat to low and simmer, covered, for 15 minutes or until potatoes are soft.
- After potatoes are soft, stop heat and pour in milk. Blend the soup with a hand blender or mixer until creamy. If too thick, add a little bit more milk as you like.
- Adjust taste with salt and pepper if needed. Serve into bowls, garnish with chopped capers and a drizzle of lemon olive oil.
Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown. Rinse potatoes and carrots, peel and cut into small cubes. Peel onion, cut in half lengthwise and dice. This creamy potato-mushroom soup is easy, hearty, and delicious. Top with crumbled bacon and serve with crusty French bread.
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