International dishesSoupsEurope and North AmericaAbout 45 minutes
Cold weather and a pot of mushroom and potato soup make for an easy dinner. The soup is smooth, sweet with mushrooms and gently buttery. The tricky part is cooking the mushrooms long enough to draw out their flavor, since an underdone pan leaves the soup thin and raw tasting.
The onion, celery and garlic go into the butter for 3 to 4 minutes, then the mushrooms follow for another 5 to 6 minutes before the stock goes in.
This batch weighs about 2kg, at roughly 36 calories per 100g.
Method
Heat a pan, melt 30g unsalted butter, then add 1 chopped onion, 2 chopped celery stalks and 1 crushed bulb of garlic and soften for 3 to 4 minutes.
Add 450g mixed mushrooms and cook for another 5 to 6 minutes.
Add 200g potato and 1 liter vegetable stock, bring to a boil, then lower the heat and simmer gently for about 30 minutes.
Blend everything until smooth, then season with salt and pepper.
Ladle into a bowl, scatter over a little finely chopped parsley, add a touch of horseradish sauce if available and serve hot.
Tips
The source lists garlic by the bulb, so about 20g of garlic gives the right balance.
Horseradish sauce (a sharp root used to make a condiment) is rare in Vietnam, so it can be left out or replaced with a little yellow mustard.
Blending while the soup is still hot gives a smoother texture, but the blender jug should only be filled two thirds of the way.
More potato thickens the soup, while extra stock loosens it.
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