Mushroom and Potato Soup

A very delicious soup let alone the benefits of cooked vegetables. It is also a rich source of vitamins and fiber.

Mushroom and Potato Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serving Size: 10

Calories per serving: 184

Fat per serving: 10.1 g

Carbs per serving: 17.8 g

Protein per serving: 6.8 g

Fiber per serving: 2.7 g


  • 3 medium carrots, peeled, sliced
  • 3 potatoes, peeled, diced
  • 3 tablespoons butter
  • 1/2 cup green onions, chopped
  • 6 cupschicken or beef stock
  • 2 teaspoons freshly chopped dill
  • 1-2 bay leaves
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 500 g fresh baby bella mushrooms, sliced
  • 1 cup half and half
  • 1 tablespoon all purpose flour
  • For Serving:
  • Fresh dill


  1. Melt the butter in a large saucepan over medium heat. Add the green onions and carrots and cook for 3-4 minutes stirring frequently.
  2. Add the stock and bay leaves.
  3. Next, tip in the potatoes, season with salt and pepper and cook for 20 minutes, half covered, until the potatoes are almost cooked and soft.
  4. Meanwhile add the oil to a frying pan and set over medium heat. Add the mushrooms and cook for about 5 minutes, stirring occasionally.
  5. Add to the soup, followed by the chopped dill. Let it cook for 5 minutes.
  6. Mix the half and half and flour in a small bowl until smooth. Slowly pour into the soup, stirring regularly.
  7. Increase the heat to medium high and cook for another 5-7 minutes until the soup has thickened.
  8. Taste and adjust seasonings.
  9. Ladle into serving bowls, sprinkle with chopped fresh dill and serve.
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