Soup can nourish the body as well as the soul through the delicious comfort it provides with every spoonful. For that reason, I make a lot of different soups such as this mushroom potato soup that is a delightful change of pace from traditional cream of mushroom soup. Imagine the same velvety texture, but instead I use sour cream, chicken broth and just a teaspoon of tomato paste along with lots of onion and potatoes to accompany the mushrooms.
Usually, I like to use homemade chicken broth for the base. However, I also improvise when I don’t have any on hand and want soup, using chicken bouillon cubes that I always have in my refrigerator or pantry. You may not believe substituting bouillon cubes will work, but five cubes will be just as fantastic for this soup when you taste it.
To make this cream soup is quite simple. The most labor intensive part to this soup recipe involves cleaning mushrooms, peeling the potatoes, onions, and then chopping them. What else that needs to be done is basically frying the onions until golden brown before adding the rest of the ingredients with the exception of the macaroni until toward the end and allowing to cook.
I know that my family seems to devour this mushroom potato soup before I can put any away. I hope that you give my recipe a try because I honestly think that you are going to love it. In fact, if you have a larger stock pot than mine, then you may later want to double the recipe. It is that special of a soup!
If you enjoy cream soups, then you also should try my creamy potato soup recipe with sour cream and just a tad of dill. It is awesome.
Mushroom Potato Soup
4 tablespoons of olive oil
1 lb. of fresh, sliced mushrooms
4 tablespoons of flour
8 cups of chicken broth or 8 cups of water + 5 chicken bouillon cubes
2 cups of onion, finely chopped
4 ½ cups of chopped, cubed potatoes
1 teaspoon of tomato paste
1 cup of sour cream
3 teaspoons of salt
1 cup of uncooked elbow macaroni or noodles
In your frying pan, saute the onions in the olive oil until golden brown.
Stir in the salt, pepper and tomato paste to the browned onions next.
Remove them from the heat and stir in the flour to coat before returning them to the heat and cooking on low for about a minute to take out the rawness of the flour.
Transfer the coated onions to a stock pot and then add the broth, potatoes and mushrooms to cook about an hour until the potatoes are tender before stirring in the uncooked elbow macaroni.
After the elbow macaroni is cooked, then stir in the sour cream and gently heat through to combine.
ENJOY!
Imagine the same velvety texture of traditional cream of mushroom soup, but instead I use sour cream, chicken broth and just a teaspoon of tomato paste along with lots of onion and potatoes to accompany the mushrooms.
Course:
Dinner, Lunch, soups
Cuisine:
American
Keyword:
creamy soup recipe, healthy comfort food, homemade chicken broth, mushroom potato soup, sour cream soup
:
-
4
tablespoons
of olive oil -
1
lb.
of fresh
sliced mushrooms -
4
tablespoons
of flour -
8
cups
of chicken broth or 8 cups of water + 5 chicken bouillon cubes -
2
cups
of onion
finely chopped -
4 ½
cups
of chopped
cubed potatoes -
1
teaspoon
of tomato paste -
1
cup
of sour cream -
3
teaspoons
of salt -
1
cup
of uncooked elbow macaroni or noodles
-
In your frying pan, saute the onions in the olive oil until golden brown.
-
Stir in the salt, pepper and tomato paste to the browned onions next.
-
Remove them from the heat and stir in the flour to coat before returning them to the heat and cooking on low for about a minute to take out the rawness of the flour.
-
Transfer the coated onions to a stock pot and then add the broth, potatoes and mushrooms to cook about an hour until the potatoes are tender before stirring in the uncooked elbow macaroni.
-
After the elbow macaroni is cooked, then stir in the sour cream and gently heat through to combine.
-
ENJOY!
