Serves 4.

 a little olive or sunflower oil
 1 brown onion, sliced
 300 g mushrooms
 2 cups stock or water
 a pinch of salt
 1 medium potato
 freshly ground black pepper
 2 tbsp parsley, chopped
1

Brush a large saucepan with oil and sauté onion on medium heat for about 5 minutes without browning. Add mushrooms, increase heat and cook for 2 minutes. Add stock or water, season with salt and bring to a boil.

2

Peel, wash and dice potato. Add potato to soup and cook rapidly for 15 minutes. If necessary, add water during cooking to keep vegetables almost covered.

3

When cooked, blend to a puree. Reheat until just boiling and add extra liquid if necessary. Season with pepper and stir in parsley before serving.

Ingredients

 a little olive or sunflower oil
 1 brown onion, sliced
 300 g mushrooms
 2 cups stock or water
 a pinch of salt
 1 medium potato
 freshly ground black pepper
 2 tbsp parsley, chopped

Directions

1

Brush a large saucepan with oil and sauté onion on medium heat for about 5 minutes without browning. Add mushrooms, increase heat and cook for 2 minutes. Add stock or water, season with salt and bring to a boil.

2

Peel, wash and dice potato. Add potato to soup and cook rapidly for 15 minutes. If necessary, add water during cooking to keep vegetables almost covered.

3

When cooked, blend to a puree. Reheat until just boiling and add extra liquid if necessary. Season with pepper and stir in parsley before serving.

Creamy Mushroom Soup
IngredientsDirections