Potato and Mushroom Soup

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Potato and Mushroom Soup
9
370
60

Ingredients

  • 50 grams smoked bacon (finely diced)
  • 2 onions (peeled and chopped)
  • 800 grams potatoes (floury, peeled and diced)
  • 150 grams carrots (peeled and diced)
  • 1 liter vegetable stock
  • 1 tablespoon thyme leaves (fresh chopped, plus sprgs to garnish)
  • 150 grams crème fraîche
  • 20 grams butter
  • 150 grams chanterelle (or small brown cap, wiped and sliced)

Directions

  1. Heat a non-stick saucepan and add the chopped bacon. Cook over a medium heat until browned and crisp. Remove the bacon and set aside on paper towel. Add half the chopped onions to the bacon fat in the pan and sauté for 5 mins. Stir in the potatoes and carrots and cook for a further 5 mins, stirring all the time.
  2. Add the stock and chopped thyme and season with freshly ground black pepper. Cover and simmer for 20-25 mins until the vegetables are tender. Remove the pan from the heat and use a stick blender to puree the soup. Stir in 1/3 cup of the sour cream and reheat gently. Season to taste.
  3. Heat the butter in a skillet and cook the remaining onions for 5 mins, add the mushrooms and cook until tender and golden. Stir in the bacon pieces to heat through. Season with black pepper.
  4. Ladle the soup into warmed bowls and top with spoonfuls of the remaining sour cream and the onion, mushroom and bacon mixture. Garnish with thyme and serve immediately.
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NutritionView more

370Calories
Sodium50%DV1200mg
Fat28%DV18g
Protein16%DV8g
Carbs16%DV47g
Fiber32%DV8g

PER SERVING *

Calories370Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat9g45%
Trans Fat
Cholesterol40mg13%
Sodium1200mg50%
Potassium1290mg37%
Protein8g16%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate47g16%
Dietary Fiber8g32%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.