Potato mushroom soup

These days a couple of friends have been talking a lot about breadbaking and that has gotten me started on my own experiments with various grains and techniques. Of course the experiments are not always so successful (perfectly goes with my penchant for inconsistency and clumsiness in general). Consequently I often end up with slightly dense breads with a crunchy crust which certainly need a dip in a soup to be enjoyed. And since these breads are quite flavorful by themselves, I prefer a mildly flavored soup for the holy dip. The potato mushroom soup is just a fusion of two of the easiest soup recipes, but it is easy, quick, tasty, comforting and ideal for lazy people like me.

For a bowl of soup, I used:

  • 3 button mushrooms (coarsely chopped)
  • 1 pod of garlic (smashed, chopped)
  • 1 tbsp mushroom soup powder
  • 1 tbsp dry potato flakes
  • 1 bowl water
  • Knob of butter
  • salt and pepper to taste

Putting it together:

  • Heat butter in a sauce pan
  • Add chopped garlic and saute for a minute
  • Add mushrooms and a pinch of salt, saute till they wilt
  • Add the water, soup powder, potato flakes and stir on a medium flame till it comes to a boil
  • Reduce the flame and let it cook till its thick enough to your liking
  • Season with salt and pepper
  • Top it with a small knob of butter while serving

Note: I know a lot of people do not like using packaged mushroom powder or potato flakes. In that case, they could just do these replacements:

  • Use onions and an additional pod of garlic in step 2
  • Substitute half a bowl of water with milk or half-n-half, and
  • Add a pinch of sugar to the seasoning.