The Best Creamy Potato and Wild Mushroom Soup

Natalie Marble

I’m Natalie and I’m a professional chef and recipe developer.  I love nothing more than to create seasonal, well-tested, elevated everyday recipes.

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INGREDIENTS

Dice the onion, celery, garlic and chives and set them aside.

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Prep the Veggies

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Peel the parsnips and potatoes and cut them into a medium dice.

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Peel and Chop

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Remove the stems and slice or gently pull apart the mushrooms into similar sized pieces.

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Prep the Mushrooms

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Cook the small beech mushrooms in butter over medium-high heat until golden brown.  Remove and set aside.

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Cook the Garnish

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Add the onion, celery, parsnip, garlic and chili flakes to the pan and cook until starting to soften.

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Cook the Veggies

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Add the mushrooms and cook until starting to caramelize.

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Add the Mushrooms

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Add the dry sherry to the pan and cook until it has completely reduced.  Be sure to scrape up any browned bits on the bottom of the pan.

Deglaze the Pan

Add the potatoes, stock, herbs and miso to the pot.  Bring it to a boil and reduce to a simmer until the vegetables are tender.

Add the Rest

When the soup is done, blend it until silky smooth.

Blend the Soup

Ladle into bowls and garnish with sauteed mushrooms and fresh chopped chives.  ENJOY!

Finish & Serve

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