Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, garlicky potato soup with garlic mushrooms. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Garlicky potato soup with garlic mushrooms is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Garlicky potato soup with garlic mushrooms is something that I have loved my entire life. They’re nice and they look fantastic.

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 Heat oil in a large pot over medium heat. Add leeks and mushrooms and cook until tender. Add wine and continue cooking until reduced to one-third.

To begin with this recipe, we must first 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 that.

The ingredients needed to make Garlicky potato soup with garlic mushrooms:

1. Make ready 600 g potatoes
2. Make ready 1 medium onion finely chopped
3. Get 2 bulb garlic
4. Make ready 1 ltr chicken stock
5. Prepare 50 g Greek or natural yogurt
6. Make ready 1 handful chestnut mushrooms per person
7. Make ready Mixed seeds
8. Make ready 1 teaspoon garlic puree
9. Prepare Micro herbs to serve

This is roasted garlic, mushroom and potato soup is hearty soup and you will never miss the cream that was in the original recipe. When you roast garlic it becomes nice and sweet. Once the soup cooks, the soup is blended and all the flavors come together nicely. Preparation In a heavy saucepan cook the garlic and the potatoes in the oil over moderate heat, stirring occasionally, until the vegetables are pale golden, add the water and salt to taste, and.

Instructions to make Garlicky potato soup with garlic mushrooms:

1. 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
2. Put the seeds on a tray and toast them off in the oven, once toast set to one side for later
3. 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
4. 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

Once the soup cooks, the soup is blended and all the flavors come together nicely. Preparation In a heavy saucepan cook the garlic and the potatoes in the oil over moderate heat, stirring occasionally, until the vegetables are pale golden, add the water and salt to taste, and. Directions In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice.

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