RECIPE: Cream of Mushroom and Potato Soup

Cream of Mushroom and Potato Soup

Cream of Mushroom and Potato Soup

INGREDIENTS: (serves 4 to 5 people)

1/4 KG Potato, peeled and diced

1/4 KG Onions, peeled and chopped

1/4 KG Celery Stalks, chopped

100 Grams Leeks (white part only), cleaned and chopped

100 Grams or MORE Mushroom Trimmings, I used mushroom stems from Perfect Mushrooms mushrooms

2 Liters Chicken Stock

2 Cups Heavy Cream or Cooking Cream

4 Cloves Garlic, finely minced

2 Tbsp Parmesan Cheese, grated

2 Tbsp Olive Oil

2 Tbsp Butter

1 Tbsp Flour

White Wine (optional)

Salt & Pepper, to taste

Garnishes (Croutons, Baked Mushroom Chips)


1.) Saute Garlic, Onion, Leeks, and Mushroom in a pot with Butter and Oil.

2.) Once vegetables wilted or sweated, deglaze with White Wine (optional). Add Flour, cook until “raw” flour is not visible anymore.

3.) Add in Potatoes, and Chicken Stock.

4.) Wait for the mixture to boil. Bring to a simmer, and wait for the potatoes to soften.

5.) With a Blender or Hand Blender, pulse the mixture into a creamy liquid.

6.) At this point, you may opt to strain or not to strain the soup.

7.) Bring the soup back to heat, add the Grated Cheese, and Heavy Cream.

8.) Adjust seasoning, and wait for the soup to boil.

9.) Transfer to a serving dish.

10.) Garnish with Baked Mushroom Chips, and Croutons.


1.) I used Milky Mushroom stems, and Shiitake Mushroom stems, but you may use any mushroom you prefer. Making soups is the best way to utilize trimmings in the kitchen.

Perfect Mushrooms

Contact Number: +63 916 220 3665



Instagram: @perfectmushrooms

Note: For now they offer delivery for a minimum purchase of P700

Payment: Cash only

Stay hungry,


Nathaniel Uy

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