Description
A creamy and comforting mushroom soup featuring tender potatoes, sautéed mushrooms, onions, and carrots enriched with cream cheese and sour cream, finished with fresh dill for a flavorful finish. This easy-to-make soup is perfect for a hearty meal and serves six.
Ingredients
Scale
Vegetables
- 6 potatoes, cubed
- 24 oz mushrooms, sliced
- 1 carrot, grated
- 1 onion, diced
Dairy
- 8 oz cream cheese
- 1/4 cup sour cream
- 1 cup heavy cream
Seasonings & Bouillon
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 tbsp Mrs. Dash
- 1 tbsp chicken bouillon powder
- 1 mushroom bouillon cube
Herbs
- 3 tbsp fresh dill
Instructions
- Boil Potatoes with Bouillon: In a large pot, bring 12 cups of water to a boil. Add the cubed potatoes, chicken bouillon powder, and mushroom bouillon cube to the boiling water. Simmer for about 25 minutes until the potatoes become tender. Halfway through simmering, season with salt, black pepper, and Mrs. Dash to evenly distribute the flavor.
- Sauté Vegetables: While the potatoes cook, heat oil in a skillet over medium heat. Add the sliced mushrooms, diced onions, and grated carrot. Sauté the mixture for approximately 10 minutes, stirring occasionally, until the vegetables are tender and aromatic.
- Add Cream Cheese and Sour Cream: Stir the cream cheese and sour cream into the sautéed vegetables, stirring until the mixture is smooth and well combined. Then transfer this creamy vegetable mix into the pot with the simmering potatoes.
- Incorporate Heavy Cream and Finish: Pour the heavy cream into the pot and stir thoroughly to combine all ingredients into a smooth soup. Turn off the heat once blended. Garnish the soup with fresh dill before serving to add a bright, herbal flavor.
Notes
- For a thicker soup, reduce the amount of water or simmer longer to concentrate flavors.
- Substitute chicken bouillon powder with vegetable bouillon powder to make this soup vegetarian.
- Use fresh mushrooms for best flavor, but frozen mushrooms can be used in a pinch.
- Adjust seasoning to taste especially salt and pepper after adding bouillon since they can be salty.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
