Creamy Mushroom and Potato Soup | Easy and Delicious

With the soup season around the corner, treat yourself with this creamy mushroom and potato soup. It is not only delicious but also easy to make.

Recipe: Creamy Mushroom and Potato Soup | Easy and Delicious

Ingredients:
500g (17.6 oz) of mushrooms
410g (14.5 oz) of potatoes
1 large carrot
1 medium brown onion
200ml (¾ cup and 2 tablespoons) of cream
1 ½ litres (50.7 fl oz) of vegetable stock
10g or a handful of parsley
Salt and pepper

Instructions:
1. Slice the mushrooms, cut the potatoes into small pieces, slice the carrot, chop the onion and parsley.
2. On medium-high heat, heat some oil. Sauté the onion for 3 minutes. Set aside. In the same pan, heat some oil. Cook the mushrooms for 10 minutes on medium-high heat, stirring occasionally. Set aside.
3. In a large pot on medium-high heat, bring the vegetable stock to a boil. Once boiling, add the potatoes and carrots. Give a quick stir. Cover the pot and cook the vegetables for 12 to 15 minutes.
4. Uncover the pot, add onion and mushroom. Keep few pieces of mushrooms aside for serving. Stir and simmer for 10 minutes. Add the parsley and stir. Blend the mixture with an immersion blender until smooth.
5. Pour the cream and stir until combined. Season with salt and pepper to taste. Stir and simmer for 2 minutes. Turn off heat.
6. Serve and top with mushrooms and parsley. Enjoy!

Notes/Tips:
The soup will last in the fridge in an airtight container for up to 3 days.
It can also be frozen for up to 3 months.
Any type of mushrooms can be used for this soup.