Description
A comforting and creamy soup filled with sautéed mushrooms, garlic, potatoes, and fresh herbs, perfect for cold winter days.
Ingredients
Scale
- 2 cups fresh mushrooms, sliced
- 1 cup corn (fresh or frozen)
- 2 medium potatoes, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1/2 cup heavy cream (or half-and-half)
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Dash of paprika
Instructions
- In a large soup pot, heat olive oil over medium heat. Add diced onions and minced garlic, and sauté until fragrant and onions are translucent.
- Add sliced mushrooms and a pinch of salt. Sauté until mushrooms are tender and begin to release their juices, about 5-7 minutes.
- Stir in diced potatoes and corn, mixing well, and sauté for a few more minutes.
- Pour in the broth, covering the vegetables, and bring to a boil. Once boiling, reduce the heat and let it simmer for 20-30 minutes until the potatoes are tender.
- Stir in heavy cream and herbs, and let it simmer for another 5-10 minutes to meld flavors.
- Taste and adjust the seasonings as needed. Serve hot, garnishing with freshly chopped herbs.
Notes
Serve with crusty bread or a green salad for the perfect meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: soup, vegetarian, comfort food, winter recipes, Amish recipes