Chunky mushroom and potato soup
Heart Foundation Tick approved recipe
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|1 tbsp||Olive oil|
|500 g||Waxy potatoes|
|350 g||Field mushrooms|
|250 g||Button mushrooms|
|4 cups||Vegetable stock|
|¼ cup||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
- Heat oil in a large saucepan, add the finely diced onion and cook for 10 minutes over a medium heat to soften but not colour, then add the crushed garlic to the pan and cook for 1 minute more.
- Add the cubed potatoes, sliced mushrooms and salt-reduced stock. Bring to the boil, then turn down the heat and simmer for 10 minutes or until the potatoes are tender.
- Combine the cornflour with 1/4 cup cold water and mix into the soup, simmer until soup is slightly thickened. Add chopped parsley and thyme and season with black pepper to taste.