Mushroom and Potato Soup

PREP TIME: 15 min


SERVES: 4 – 6


40g unsalted butter
1 large brown onion, finely diced
2 cloves garlic, crushed
450g field mushrooms, diced
20g dried shitake mushrooms,
750g Spud Lite potatoes, diced
1 ½ litres vegetable or chicken stock,
400g tin evaporated milk
2 tablespoons sage leaves
1 tablespoons thyme leaves
Salt flakes and freshly ground black pepper
¼ cup extra dry sherry

Sauteed mushrooms

1 tablespoon olive oil
40g unsalted butter
1 tablespoon sage leaves
200g button mushrooms, sliced
1 tablespoon lemon juice
2 teaspoons thyme leaves
Salt flakes and freshly ground black pepper


Melt butter in a large saucepan over a low heat. Add onion, garlic and field mushrooms, stirring to combine. Cover and cook for 10 minutes or until onion is soft.

Meanwhile place dried shitake mushrooms in a small bowl and cover with boiling water. Leave to stand until required.

Add soaked mushrooms with soaking liquid to onion mixture with diced potatoes and stock. Increase heat to medium, bring to the boil, cover and simmer for 15 minutes or until potato is soft.

Meanwhile prepare sautéed mushrooms by heating oil and butter together in a non-stick frying pan until butter is foaming. Add sage leaves and fry for 1-2 minutes until crisp then remove with a slotted spoon and set aside until required. Add sliced mushrooms to the frying pan, stirring until coated in butter mixture. Cover and cook for 5 minutes or until mushrooms have sweated down. Remove lid and cook for a further 2-3 minutes or until liquid has evaporated. Add lemon juice, thyme, salt and pepper, tossing to combine. Set aside until required.

To finish soup, add evaporated milk, sage, thyme, salt and pepper, stirring to combine. Using a stick blender puree soup until mixture is smooth.

To serve, divide soup between four bowls and top with sautéed mushrooms. Serve soup with crusty bread.

To serve, sprinkle over crumbled feta and remaining chopped parsley.


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