Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, garlicky potato soup with garlic mushrooms. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Garlicky potato soup with garlic mushrooms is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Garlicky potato soup with garlic mushrooms is something that I have loved my entire life. They’re nice and they look wonderful.
Garden At Home With Sarah Raven, Wide Range of Products Available Online Find Easy potato soup recipes Garlicky potato soup with garlic mushrooms #newcookschallenge. Set the seared mushrooms aside to cool slightly before adding the majority of them to the blended soup (while retaining a few to garnish the top of the soup). Serve the soup warm and topped as desired with fresh thyme sprigs, green onion/chives, black pepper, seared mushroom and/or cheese. Heat oil in a large pot over medium heat.
To get started with this particular recipe, we have to prepare a few components. You can cook garlicky potato soup with garlic mushrooms using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Garlicky potato soup with garlic mushrooms:
- Get 600 g potatoes
- Get 1 medium onion finely chopped
- Prepare 2 bulb garlic
- Take 1 ltr chicken stock
- Prepare 50 g Greek or natural yogurt
- Make ready 1 handful chestnut mushrooms per person
- Take Mixed seeds
- Make ready 1 teaspoon garlic puree
- Prepare Micro herbs to serve
Place both heads in a foil pouch. Drizzle the top of both heads with a little Olive oil and seal up like a purse. When the garlic is cool, squeeze the garlic out and mash with a fork until it forms a paste. Set aside Heat the oil in a medium saucepan.
Steps to make Garlicky potato soup with garlic mushrooms:
- In a pan fry the onion and garlic in some olive oil and butter till translucent. Then add the chopped potatoes and stock and bring to boil then reduce to a slow simmer
- Put the seeds on a tray and toast them off in the oven, once toast set to one side for later
- When the potatoes are tender take off the heat and blend with a hand blender - Allow to cool a little before adding the yoghurt, then season to taste
- In a frying pan cook of the mushrooms in a little butter, when nearly done season with salt and pepper and add garlic purée and toss throughly and rest for a minute or 2 before putting it on top of the soup. Then sprinkle with seeds and micro herbs
When the garlic is cool, squeeze the garlic out and mash with a fork until it forms a paste. Set aside Heat the oil in a medium saucepan. Add the potatoes and stock to the pan, increase the heat to high and bring to the boil. Add the peeled and roughly chopped potatoes and stock. Heat the butter in a saucepan over a medium heat.
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