Creamy Potato Soup with Cabbage and Mushrooms

Potato, cabbage and mushroom soup

Indulge in a creamy, tender, and aromatic potato soup with cabbage and mushrooms to warm up your winter evenings.

Information

  • Total: 20 min
  • Active: 30 min
  • Serves 4
  • 68 kcal / 100g

Ingredients

  • Potatoes
    600 g
  • Mushrooms
    250 g
  • White cabbage
    250 ml
  • Carrots
    80 g
  • Cream
    200 g
  • Butter
    30 g
  • Broth
    1 l
  • Parsley
    1 tablespoon
  • Salt
    on taste
  • Black pepper
    on taste

Directions

1
Done
I prefer using full-fat cream, around 30% or higher, as it gives a wonderful creamy taste. I use clarified butter, but...

I prefer using full-fat cream, around 30% or higher, as it gives a wonderful creamy taste. I use clarified butter, but you can substitute with regular or vegetable oil. It is not recommended to replace the broth with water, as it is cooked with aromatic herbs, vegetables, and spices.

2
Done
Peel the potatoes and carrots. Rinse the mushrooms. Chop all the vegetables and mushrooms into small pieces. If desired...

Peel the potatoes and carrots. Rinse the mushrooms. Chop all the vegetables and mushrooms into small pieces. If desired, you can grate the carrots on a grater.

3
Done
Sautéing. It is better not to ignore it, as it enriches the taste of the soup. Add oil to a pot with thick walls and...

Sautéing. It is better not to ignore it, as it enriches the taste of the soup. Add oil to a pot with thick walls and sauté the carrots and cabbage over medium heat for a couple of minutes.

4
Done
Then add the chopped mushrooms and sauté everything together for a few more minutes. The heat should be medium to prevent...

Then add the chopped mushrooms and sauté everything together for a few more minutes. The heat should be medium to prevent the oil, vegetables, and mushrooms from burning. Don't forget to stir.

5
Done
Add the diced potatoes, broth, and season with salt and pepper to taste. Cook for about 10 minutes until done.

Add the diced potatoes, broth, and season with salt and pepper to taste. Cook for about 10 minutes until done.

6
Done
In the end, set aside some vegetables and puree the rest. It doesn't have to be completely smooth, let the soup remain...

In the end, set aside some vegetables and puree the rest. It doesn't have to be completely smooth, let the soup remain slightly chunky. Return to heat, add the reserved vegetables and cream, bring to a boil, and immediately turn off the heat. Taste again for seasoning.

7
Done
You can add parsley directly to the soup pot or individually to each serving. In addition to black pepper, I always add a...

You can add parsley directly to the soup pot or individually to each serving. In addition to black pepper, I always add a little spicy chili. It's very appropriate. Invite everyone to the table and enjoy your meal!

More recipes

You may also like: similar recipes

Creamy mushroom soup with cream from Jamie Oliver

Creamy Mushroom Soup with Jamie Oliver's Twist

Cooking Time: 45 min
56 kcal / 100g
Zucchini and mushroom soup with potatoes

Zucchini Soup with Mushrooms and Potatoes

Cooking Time: 40 min
50 kcal / 100g
Mushroom cream soup with crispy croutons

Creamy Mushroom Soup with Crunchy Croutons

Cooking Time: 100 min
117 kcal / 100g
Mushroom cream soup.

Creamy Mushroom Soup

Cooking Time: 80 min
64 kcal / 100g