This gluten-free and nut-free European potato and mushroom soup is a healthy, vegetable packed dinner made of leeks, potatoes, cremini mushrooms and cream.
Special diets: Vegetarian | gluten-free | nuts-free |
️Allergens: not vegan | soy | lactose | eggs |
⏱ 50 mins – easy
🍽 5 servings – 239 kcal per serving
|
Serving 249g |
Fat 13g |
Sat. fat 7g |
Sodium 206mg |
|
Carbs 25g |
Fibers 2g |
Sugars 6g |
Proteins 5g |
INGREDIENTS
- a quarter tsp black pepper
- a quarter tsp salt
- 3 leeks
- 2 potatoes
- 20 cremini mushrooms
- 3 shallots
- 3 clove garlic
- 2 tbsp butter
- 1 cup cream
TOOLS
- 1 knife
- 1 hand blender
- 1 mortar
- 1 pestle
- 1 wooden spoon
- 1 vegetable broth pot
- 1 peeler
- 5 bowl
STEPS
Peel leeks , then cut them into 1/4 inch slices. Peel shallots and cut them lengthwise. Chop the shallot halves . Finally, peel garlic cloves .
Transfer the peeled garlic to a mortar and crush it with a pestle.
Mince crushed garlic.
Peel potatoes.
Cut the potatoes and cut the mushrooms .
Put the butter in the pot with the vegetable broth and heat it. Cook for 1 minute then add the chopped shallots, garlic, and potatoes. Put in leek slices and stir occasionally for 2 minutes. Cook for 10 minutes then pour 5 cups of water into the pot. Cook for 6 minutes then add portabella mushrooms slices and cook for 15 minutes more. Blend with a hand blender to get a soup purée then add cream, salt, and black pepper to taste before stirring one last time and taking it off of the heat.
The soup is ready.
It’s ready to be served !
