¼teaspoonfreshly ground black pepper, plus more to taste
½ cup(120 ml)heavy cream
½Tablespoonlow sodium soya sauce (optional)
2-3Tablespoonsfresh parsley, chopped
extra virgin olive oil and black pepper, to serve
Melt butter in a large pot over medium high heat. Add onion and garlic. Cook for 3 minutes until softened.
Add the mushrooms and cook for about 10 minutes, stirring regularly. There's no need to brown them.
Stir in flour and sauté for 30 seconds, stir frequently. Slowly pour in broth while stirring to dissolve the flour paste (roux), then add potatoes, Italian seasoning, salt and pepper. Bring to a boil, then lower heat to medium and simmer gently for 12-15 minutes (without a lid) until the potatoes are soft.
Stir in the cream, the soya sauce and cook for 5 minutes. Make sure you're happy with the consistency, feel free to add an extra splash of broth if you like a thinner soup.
Turn off the heat (There's no need to blend the soup at this stage, it should be creamy and thick enough), stir in the parsley, and taste to adjust the seasoning if needed.
Serve with a drizzle of extra virgin olive oil, freshly ground black pepper and crusty breadfor dunking!
Storage: this potato mushroom soup will keep for 4 days in the fridge. When reheat it, add a touch of water or milk to loosen it. It doesn't hold up well in the freezer, the texture turns grainy.Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator (crusty bread and a drizzle of olive oil are not included). It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.