Potato and Mushroom Soup with Capers

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, potato and mushroom soup with capers. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Potato and Mushroom Soup with Capers is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Potato and Mushroom Soup with Capers is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook potato and mushroom soup with capers using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Potato and Mushroom Soup with Capers:
  1. Take 1⁄2 Tbsp butter
  2. Take 1⁄2 Tbsp vegetable oil or olive oil
  3. Prepare 1⁄2 onion, minced
  4. Get 150 g mushrooms, chopped
  5. Take 1 splash lemon juice or vinegar
  6. Take 2 large floury potatoes, peeled and cubed
  7. Get 1 cup vegetable broth or kombu dashi
  8. Prepare 1⁄2 cup whole milk
  9. Take to taste salt and pepper
  10. Take 1 Tbsp capers, chopped, to garnish
  11. Prepare Lemon olive oil to garnish
Steps to make Potato and Mushroom Soup with Capers:
  1. Melt/heat butter and oil in a medium pot. Saute the onions on medium low heat until softened.
  2. Add mushrooms and a sprinkle of salt & pepper, and continue to saute until mushrooms are very soft and release their juices.
  3. Add potatoes, mix up in the onions and mushrooms for a few minutes. Then pour in enough broth to just reach the top of the potatoes. Bring to a boil, turn heat to low and simmer, covered, for 15 minutes or until potatoes are soft.
  4. After potatoes are soft, stop heat and pour in milk. Blend the soup with a hand blender or mixer until creamy. If too thick, add a little bit more milk as you like.
  5. Adjust taste with salt and pepper if needed. Serve into bowls, garnish with chopped capers and a drizzle of lemon olive oil.

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