Soup with mushrooms and potatoes
Description
"Another potato soup with mushrooms?" — you might think. But no! I assure you, you've never tried anything like this before. The ingredients are simple and accessible, yet the soup turns out absolutely delicious! I can't even put into words how amazing the taste is. I think you'll end up making it many more times :) The soup is ready to serve.
Instructions
- 1
Step 1
Peel the potatoes. Cut each potato in half and place them in a heavy-bottomed pot. Pour in about 4 liters of water. Add a pinch of salt, turmeric, and a teaspoon of ginger (you can just chop it very, very finely). Bring to a boil and cook over medium heat until the potatoes are tender. Then turn off the heat and puree the potatoes (I use an immersion blender, but you can also use a regular potato masher). If the soup is too thick, add a little more water. Now heat half of the vegetable oil in a frying pan and sauté the sliced mushrooms until the liquid evaporates and the mushrooms turn golden brown. Transfer the fried mushrooms to a plate and set aside.
- 2
Step 2
Pour the remaining oil into the skillet where you fried the mushrooms. Heat it, then add the onion cut into quarter-rings. Sauté until translucent. At the end, add the previously fried mushrooms. Season lightly with salt and pepper, add the remaining ginger. Mix well and add to the potato soup.
- 3
Step 3
In a blender, purée the basil, garlic, and lemon zest with lemon juice until it forms a paste-like consistency. Bring the soup back to a boil, season with salt and pepper if needed, then remove from heat. Serve with the basil-lemon-garlic dressing, garnished with fresh mushrooms and herbs (I had a bit of basil left over).