Prepare this delicious mushroom and potato soup, and enjoy all the benefits of this food

Generally, in soups I like to use a mixture of wild, dried and fresh mushrooms to create a deep, earthy flavor. It is a vegetarian delight.

Prepare this delicious mushroom and potato soup, and enjoy all the benefits of this food

Champignon and mushrooms can also go great in soups. Try it with this recipe. It is very simple and delicious, you will not regret it. 

Mushroom is a highly appreciated food in the kitchens of much of the world, perhaps for its ease of combining it with other ingredients to form an excellent dish or a perfect garnish and, surely, for its flavor. But it is also that the mushroom is part of the foods that dietitians recommend the most.

They contain selenium and vitamin D so they are a source of antioxidants and, therefore, help DNA repair and prevent it from mutating, also reducing the chances of malignant cells that end up leading to cancer and / or tumors that affect Your Health.

They are rich in potassium, which helps to strengthen the heart, improving blood pressure and reducing the chances of suffering from cardiovascular diseases.

They promote the proper functioning of the nervous system. This is due to the vitamin B1 content of mushrooms. Vitamin B1, or Thiamine, participates in the metabolism of carbohydrates for the generation of energy, fulfilling an indispensable role in the functioning of the nervous system and your health.

But in addition, vitamin B1 is the great ally of the state of mind due to its beneficial effect on the nervous system and mental activity. It helps in cases of depression, irritability, memory loss, loss of concentration and exhaustion.



1/2 cup of dried mushrooms

4 cups of boiling water

Vegetable oil (as necessary)

1 onion, peeled and finely chopped

3 garlic cloves, peeled and crushed

1 carrot, peeled and grated

3 potatoes peeled and chopped into chunks

1 tablespoon chopped dill stalks

1 tablespoon chopped parsley stalks

500 g of mushrooms such as crimini, portobello or wild

1 bunch of dill washed

Salt and pepper to taste

Dry chili to taste.


Place the dried mushrooms in a deep bowl with the boiling water and let it steep for about ten minutes to make a quick and rich broth.

Heat the oil in a skillet over medium heat. Add the onion and sauté until soft. Add the garlic, carrot, potato, paprika, and the stems of dill and parsley. Continue cooking, stirring occasionally for a minute or two.

Add the broth and cook for 20-25 minutes over low heat. Meanwhile, in a separate frying pan heat a little vegetable oil, add the mushrooms with salt to taste and sauté until golden brown (about 5-10 minutes).

Add half of the mushrooms to the soup and cook for 2 to 3 more minutes. Remove from heat and cool slightly. Take the mixture to the blender and process until you get a homogeneous mixture.

Pour into a clean pot, add the other half of the sautéed mushrooms and season with salt and pepper. To serve, pour the soup into each of the cups and garnish with dill, chili pepper to taste, and a drizzle of olive oil.

Arymel García

Editor of Passionate about nutrition and healthy living, I have been a content creator for 8 years.+ info

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