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Low fat mushroom potato soup

Easy to make healthy low-fat 3-Mushrooms potato soup

A healthy low-fat mushroom potato soup which includes 3 types of mushrooms,potato and leeks.
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Servings: 4
Course: Appetizer, Dinner, Soup
Cuisine: International, Western
Ingredients Method Notes

Ingredients
  

  • Chopped leek-160 gm
  • Chopped shitake mushroom-60 gm
  • Chopped potato-120 gm
  • Chopped white button mushroom-120 gm
  • Chopped enoki mushroom-120 gm
  • Milk-3 tbsp
  • Chopped garlic-3 cloves
  • Salt
  • Crushed pepper
  • Olive oil-2 tsp

Method
 

  1. In a pressure cooker, add leek, shitake mushroom, potato, white button mushroom, enoki mushroom with enough water and salt.
  2. Pressure cook it to 4 whistles to make it mushy. Allow the pressure to release it by itself.
  3. Wait till the mixture comes to room temperature.
  4. Use a blender to make the mixture into a smooth paste.
  5. In a hot pot add olive oil and garlic. Saute the garlic for a while to change the color it.
  6. Add the ground paste into the pot and bring it to a boil.
  7. Cook covered for few more minutes. Add milk and cook for 2 minutes.
  8. Garnish with fresh parsley leaves and pepper.
  9. Serve hot with Garlic bread.

Notes

  • Crushed pepper gives more freshness, strong flavor, and spiciness. Adjust the pepper quantity as it will be spicier than powdered pepper.
  • I prefer to add the white part of the leek. If you prefer to add the green part then cook more time to tenderize that.
  • Adding milk in the final stage of cooking gives better color and creamy texture.
  • Add fresh cream instead of milk if you prefer so.
  • Add cheese if you like when the soup is hot enough before serving.