Potato and Wild Mushroom Soup Recipe

Name: Potato and Wild Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried oyster mushrooms (1/2 ounce); 1 cup dried shiitake mushrooms (1 ounce); 3/4 cup dried porcini mushrooms (3/4 ounce); 3 cups hot water; 1/4 cup extra-virgin olive oil; 2 leeks, white and light green parts only, finely chopped; 5 cups chicken stock or low-sodium broth; 1 pound large baking potatoes, peeled and coarsely shredded; 1 teaspoon finely chopped thyme leaves; 1 1/2 tablespoons sherry vinegar; 2 tablespoons unsalted butter; Salt and freshly ground pepper; Crusty bread, for serving

Servings: persons

1 cup dried oyster mushrooms (1/2 ounce)
1 cup dried shiitake mushrooms (1 ounce)
3/4 cup dried porcini mushrooms (3/4 ounce)
3 cups hot water
1/4 cup extra-virgin olive oil
2 leeks, white and light green parts only, finely chopped
5 cups chicken stock or low-sodium broth
1 pound large baking potatoes, peeled and coarsely shredded
1 teaspoon finely chopped thyme leaves
1 1/2 tablespoons sherry vinegar
2 tablespoons unsalted butter
Salt and freshly ground pepper
Crusty bread, for serving

1
In a microwave-safe bowl, combine the dried mushrooms and hot water.
2
Cover with plastic wrap and microwave at high power for 2 minutes.
3
Let cool slightly, then drain the mushrooms, reserving the liquid.
4
Finely chop the mushrooms.
5
Meanwhile, in a soup pot, heat the olive oil until shimmering.
6
Add the leeks and cook over moderate heat until softened, about 5 minutes.
7
Add the stock, chopped mushrooms, potatoes and thyme to the pot.
8
Slowly add the mushroom soaking liquid, stopping when you reach the grit at the bottom.
9
Cook over moderate heat until the potatoes are almost dissolved, about 20 minutes.
10
Stir in the vinegar and butter and season the soup with salt and pepper.
11
Serve in shallow bowls with crusty bread.

804

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dried oyster mushrooms (1/2 ounce), 1 cup dried shiitake mushrooms (1 ounce), 3/4 cup dried porcini mushrooms (3/4 ounce), 3 cups hot water, and more.

Yes, Potato and Wild Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato and Wild Mushroom Soup

How did you like this recipe?

Frequently Asked Questions