Potato and Mushroom Soup with Capers
I recently learned mushrooms and capers make quite a good match. I gave it a try by making a simple soup with mushrooms and potatoes then garnishing with a few capers. Delicious! Lemon olive gives the soup another nice finishing touch if you have it, but you can use a different kind of olive oil or leave it out.
Makes 4 small bowls of soup as a side, or 2 large bowls if you want to eat as a main (or have a bigger appetite, heh)
Potato and Mushroom Soup with Capers
I recently learned mushrooms and capers make quite a good match. I gave it a try by making a simple soup with mushrooms and potatoes then garnishing with a few capers. Delicious! Lemon olive gives the soup another nice finishing touch if you have it, but you can use a different kind of olive oil or leave it out.
Makes 4 small bowls of soup as a side, or 2 large bowls if you want to eat as a main (or have a bigger appetite, heh)
Open in Cookpad AppSteps
- 1
Melt/heat butter and oil in a medium pot. Saute the onions on medium low heat until softened.
- 2
Add mushrooms and a sprinkle of salt & pepper, and continue to saute until mushrooms are very soft and release their juices.
- 3
Add potatoes, mix up in the onions and mushrooms for a few minutes. Then pour in enough broth to just reach the top of the potatoes. Bring to a boil, turn heat to low and simmer, covered, for 15 minutes or until potatoes are soft.
- 4
After potatoes are soft, stop heat and pour in milk. Blend the soup with a hand blender or mixer until creamy. If too thick, add a little bit more milk as you like.
- 5
Adjust taste with salt and pepper if needed. Serve into bowls, garnish with chopped capers and a drizzle of lemon olive oil.
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