{"id":66225,"date":"2023-05-17T13:07:56","date_gmt":"2023-05-17T11:07:56","guid":{"rendered":"https:\/\/znam.si\/uncategorized\/homemade-mushroom-soup-with-potatoes-and-cream\/"},"modified":"2026-10-13T12:23:45","modified_gmt":"2026-10-13T10:23:45","slug":"homemade-mushroom-soup-with-potatoes-and-cream","status":"publish","type":"post","link":"https:\/\/znam.si\/en\/recipes-and-food\/soups-stews\/homemade-mushroom-soup-with-potatoes-and-cream\/","title":{"rendered":"Homemade Mushroom Soup with Potatoes and Cream"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>When the temperatures drop and the air takes on that autumnal scent, there\u2019s nothing more comforting than a deep bowl of fragrant, hot mushroom soup!<\/strong>  Mushroom soup with potatoes and a subtle hint of cream is an absolute classic of home cooking, combining in a single pot the primal, earthy umami of mushrooms, the soft texture of potatoes, and the velvety richness of milk fat. Although the recipe is simple and accessible to everyone, two common mistakes often occur when preparing it at home: the soup is either too watery, or we try to thicken it by force with a heavy roux made from flour, which completely overpowers the delicate aroma of the mushrooms. In this culinary guide, we reveal the professional solution: natural thickening using partially mashed potatoes, the secret to properly saut\u00e9ing mushrooms until their cellular water evaporates, and the correct method for tempering the cream so it never curdles in the boiling soup.  <\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Prep time (cleaning and cutting):<\/strong> 15 minutes<\/li>\n\n\n\n<li><strong>Cooking time:<\/strong> 30 minutes<\/li>\n\n\n\n<li><strong>Serves:<\/strong> 4 to 6 people<\/li>\n\n\n\n<li><strong>Difficulty:<\/strong> Easy<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients for a Hearty Homemade Mushroom Soup<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>Forest and Vegetable Base<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>500 g fresh mushrooms (a mix of porcini, chanterelles, brown button mushrooms, or beech oyster mushrooms)<\/li>\n\n\n\n<li>2 to 3 medium-sized potatoes (a starchy variety for a thicker consistency)<\/li>\n\n\n\n<li>1 large yellow onion (finely chopped)<\/li>\n\n\n\n<li>2 to 3 cloves of garlic (crushed)<\/li>\n\n\n\n<li>1 small piece of red bell pepper or carrot (diced into small cubes\u2014for a sweet flavor and a beautiful color contrast)<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Liquids, cream, and spices<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>1 liter of high-quality vegetable or chicken stock (water may also be used)<\/li>\n\n\n\n<li>1 dl sweet or sour cream (your choice)<\/li>\n\n\n\n<li>2 tablespoons of olive oil (or a combination of oil and butter)<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>a bunch of fresh parsley (finely chopped)<\/li>\n\n\n\n<li>fine sea salt and freshly ground black pepper to taste<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Step-by-Step Preparation Process<\/strong><\/h2>\n\n<p class=\"dropcapp4 wp-block-paragraph\"><strong>1Preparing the mushrooms and vegetables:<\/strong> Carefully clean the mushrooms with a dry brush or a damp cloth, then slice them into slightly thicker slices or pieces (leave smaller caps whole for a nicer presentation). Peel the potatoes and cut them into even cubes about 2 cm in size. Finely chop the onion, garlic, and parsley, and cut the piece of bell pepper into small pieces.  <\/p>\n\n<p class=\"dropcapp4 wp-block-paragraph\"><strong>2. Saut\u00e9ing the Onions and Mushrooms:<\/strong> Heat the olive oil in a large, heavy-bottomed pot. Add the chopped onions and saut\u00e9 over medium heat for 4 to 5 minutes, until they become translucent and softened. Add the prepared mushrooms. Increase the heat slightly and saut\u00e9, stirring occasionally, until the mushrooms release their own juices and the liquid has completely evaporated. When the mushrooms begin to brown slightly in the fat, stir in the minced garlic and bell pepper pieces and saut\u00e9 for another half a minute until the garlic becomes fragrant.    <\/p>\n\n<p class=\"dropcapp4 wp-block-paragraph\"><strong>3Cooking with Potatoes and Broth:<\/strong> Place the diced potatoes in a pot and add a bay leaf. Pour 1 liter of warm vegetable broth over everything. Season with salt and pepper to taste. When the soup comes to a boil, reduce the heat to medium, partially cover the pot with a lid, and cook for about 20 to 25 minutes, until the potatoes are tender when bitten into.   <\/p>\n\n<p class=\"dropcapp4 wp-block-paragraph\"><strong>4Natural Thickening (Partial Straining Trick):<\/strong> Once the potatoes are cooked, remove the bay leaf. Scoop out 2 to 3 ladlefuls of broth (with pieces of cooked potato and a few mushrooms) and blend them in a separate bowl with a hand blender until smooth (or you can simply mash the potatoes coarsely with a potato masher against the side of the pot). Return the pureed mixture to the soup. This will give you a wonderfully creamy base, while whole pieces of cooked potatoes and juicy mushrooms will still remain in the bowl.   <\/p>\n\n<p class=\"dropcapp4 wp-block-paragraph\"><strong>5Tempering the cream and the finishing touch:<\/strong> In a small bowl, whisk the cream with one ladleful of hot broth (to temper it), then pour it back into the pot while stirring constantly. Let the soup simmer over low heat for just another minute or two to allow the flavors to meld (it should no longer be boiling vigorously). Add more salt and pepper to taste, if needed.  <\/p>\n\n<p class=\"dropcapp4 wp-block-paragraph\"><strong>6Serving:<\/strong> Pour the hot soup into deep plates or bowls. Sprinkle generously with freshly chopped parsley. Serve it as a hearty meal on its own with a slice of rye bread, or as a warm starter for an autumn lunch.  <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Professional Culinary Tips for the Perfect Mushroom Soup<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li><strong>Concentrating umami through liquid reduction:<\/strong> Mushrooms contain more than 80% water and a high concentration of natural glutamates (umami). If the mushrooms were immediately covered with broth, their juices would remain diluted in water. When the mushrooms are saut\u00e9ed long enough for all their cellular water to evaporate, the sugars and proteins in the mushrooms become concentrated and slightly caramelized. It is precisely this step that distinguishes an average, pale soup from one with a deep, full forest flavor.   <\/li>\n\n\n\n<li><strong>Why give up flour (toasting)?<\/strong>  The traditional method of preparation using flour (roux) was intended to add calories to the dish. In modern gastronomy, we avoid using flour in mushroom soups, as the starch in the flour acts as a \u201cflavor killer\u201d and masks the natural forest flavor of the mushrooms. By partially mashing the cooked potatoes, we release the natural amylose, which creates a velvety, perfectly thick texture without leaving a heavy feeling in the stomach.  <\/li>\n\n\n\n<li><strong>Tempering Cream (Preventing Thermal Shock):<\/strong> If cold cream (especially sour cream, which has a higher acidity) is poured directly into boiling broth, the thermal shock will instantly curdle the milk proteins (casein), creating unpleasant white clumps. By first gradually mixing the cream in a bowl with a ladleful of hot broth, we even out the temperature, and the cream emulsifies evenly into a silky mixture. <\/li>\n\n\n\n<li><strong>The Power of a Mixed Mushroom Blend:<\/strong> You\u2019ll always get the best soup by combining at least two or three different types of mushrooms. Chanterelles bring a rich aroma and nutty flavor, chanterelles add a slightly earthy freshness, while brown mushrooms or chanterelles provide a meaty texture and a satisfying bite. <\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Frequently Asked Questions (FAQ)<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>Sour cream or sweet cream\u2014which is the better choice?<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">It depends on personal taste! Sweet cream (cooking cream or whipping cream) gives the soup a sweeter, distinctly velvety, and elegant flavor profile. Sour cream, on the other hand, adds a pleasant tang to the soup, which is extremely characteristic of traditional Slovenian peasant mushroom soups. Both work wonderfully, but you can also use a combination of the two.   <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Can I use dried chanterelles in soup?<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Absolutely! Dried mushrooms are a real umami powerhouse. Soak a handful of dried porcini mushrooms in 2 dl of warm water for 20 minutes. Then chop the mushrooms and add them while saut\u00e9ing. Very important: carefully strain the soaking water through cheesecloth (to remove any sand) and use it as part of the liquid for the broth\u2014this will give the broth incredible depth and a darker color.    <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>How long can I keep mushroom soup in the refrigerator?<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Because it contains mushrooms and cream, it is recommended that you eat the soup within 24 to a maximum of 48 hours. Store it in a tightly sealed container in the refrigerator. When reheating the soup, do not boil it for too long over high heat; instead, gently heat it until it comes to a boil.  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>When the temperatures drop and the air takes on that autumnal scent, there\u2019s nothing more comforting than a deep bowl of fragrant, hot mushroom soup! Mushroom soup with potatoes and a subtle hint of cream is an absolute classic of home cooking, combining in a single pot the primal, earthy umami of mushrooms, the soft [&hellip;]<\/p>\n","protected":false},"author":81,"featured_media":66226,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5064],"tags":[5139,5827,6923,7137],"class_list":["post-66225","post","type-post","status-publish","format-standard","has-post-thumbnail","category-soups-stews","tag-mushrooms","tag-krompir","tag-soup","tag-mushroom-soup"],"_links":{"self":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/66225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/users\/81"}],"replies":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/comments?post=66225"}],"version-history":[{"count":1,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/66225\/revisions"}],"predecessor-version":[{"id":66227,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/66225\/revisions\/66227"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/media\/66226"}],"wp:attachment":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/media?parent=66225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/categories?post=66225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/tags?post=66225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}