Creamy Mushroom and Potato Soup
What Started it all:
mayo, russet potatoes, bread, egg, mushrooms, veg stock, peas, salt, pepper, garlic powder, onion powder
This creamy mushroom and potato soup is a comforting and satisfying dish perfect for a cozy meal. It's easy to make and packed with delicious flavors.
Ingredients
- 1/4 cup mayo
- 4 russet potatoes, peeled and diced
- 4 slices of bread, cubed
- 1 egg
- 8 oz mushrooms, sliced
- 4 cups vegetable stock
- 1 cup peas
- Salt
- Pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- In a large pot, heat some oil over medium heat and add the mushrooms. Cook until they are golden brown and set aside.
- In the same pot, add the diced potatoes and vegetable stock. Bring to a boil and simmer until the potatoes are tender.
- In a bowl, mix the mayo, egg, salt, pepper, garlic powder, and onion powder.
- Once the potatoes are cooked, add the creamy mayo mixture to the pot and stir well.
- Add in the peas and bread cubes, and let the soup simmer for a few more minutes until the bread softens and the peas are heated through.
- Finally, add the sautéed mushrooms back into the pot and stir until everything is well combined.
- Serve the creamy mushroom and potato soup hot, garnished with some fresh herbs if desired.