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🍽️ Creamy Potato and Mushroom Soup

269 kcal · 30 min · 4 servings

Ingredients

• 800 g mostly waxy potatoes
• 200 g carrots
• 100 g onions
• 2 tbsp butter
• salt
• pepper (from the mill)
• 1 tsp caraway seeds
• 1 tsp sweet paprika powder
• 1200 ml vegetable broth
• 150 g small button mushrooms
• 200 g sour cream
• 0.5 bunch fresh parsley

Instructions

1. 1. Wash the potatoes and carrots under running water.
2. 2. Peel the potatoes and carrots.
3. 3. Cut the potatoes and carrots into small cubes.
4. 4. Peel the onions.
5. 5. Halve the onions lengthwise.
6. 6. Dice the onion halves finely.
7. 7. Heat 2 tablespoons of butter in a pot.
8. 8. Sauté the carrots and onions for 3 to 4 minutes over medium heat.
9. 9. Add the potato cubes and the spices to the pot.
10. 10. Pour the broth over the ingredients.
11. 11. Bring the soup to a boil.
12. 12. Let the soup simmer for about 10 minutes.
13. 13. Wash the mushrooms under running water.
14. 14. Clean the mushrooms and remove any dirty spots.
15. 15. Slice the mushrooms.
16. 16. Add the mushroom slices to the soup.
17. 17. Let the soup simmer for another 10 minutes.
18. 18. Stir the sour cream into the soup.
19. 19. Warm the soup gently without bringing it back to a strong boil.
20. 20. Wash the parsley under running water.
21. 21. Shake the parsley dry.
22. 22. Pluck the parsley leaves off the stems.
23. 23. Chop the parsley leaves coarsely.
24. 24. Garnish the finished soup with the chopped parsley.
25. 25. Serve the soup hot.

Nutrition per serving

• kcal: 269
• Protein: 8 g · Fett/Fat: 19 g · Carbs: 16 g