Mushroom and Potato Soup

Ibrahim Al-HusseiniChef

Ingredients

• Medium-sized potatoes
  3 pieces
• Fresh mushrooms
  1 cup
• Chopped fresh dill
  2 tablespoons
• Garlic cloves
  3 cloves
• Butter
  1 tablespoon
• Heavy cream
  0.5 cup
• Chicken broth cube
  1 cube
• White Pepper
  1 pinch
• Salt
  1 pinch
• Water
  1 cup

Steps

1. 1

   Boil the potatoes well and then mash them with a blender.

   Required Tools:

   Blender

   5 min
2. 2

   Melt the butter and add the chopped garlic cloves, chop the mushrooms into small pieces, then add them to the butter and sauté for 7 minutes with the broth cube and 1 cup of boiling water.

   Required Tools:

   Pot

   7 min
3. 3

   Add the potato mixture to the mushrooms, add salt and pepper, stir, and let it boil for about 7-10 minutes.

   10 min
4. 4

   Add the cream, about a quarter to half a cup depending on your preference, and add the chopped dill or finely chopped coriander, let the soup simmer for 5 minutes on low heat.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

Heavy creamper 100g

Energy340 kcal

Protein2 g

Total Fat35 g

Carbohydrate3 g

Total Sugars3 g

White Pepperper 100g

Energy300 kcal

Protein10 g

Total Fat5 g

Carbohydrate60 g

Dietary Fiber20 g

Total Sugars5 g

Saltper 100g

Ash100 g

Waterper 100g

Water100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags