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Mushroom & Potato Soup


3 tablespoons butter, divided
4 leaves fresh sage, minced
½ pound shiitake mushrooms, sliced
2 cloves garlic, minced
1 leek, thoroughly cleaned and diced
1 carrot, scrubbed and diced
3 cups mushroom or vegetable broth
2 cups potatoes, scrubbed and diced
1 bay leaf
Salt & pepper
½ cup heavy whipping cream


  1. In a medium soup pot add 1 ½ half tablespoons butter, sage, mushrooms, and garlic and sauté over medium heat until tender. Remove from pot and set aside.
  2. Add remaining 1 ½ tablespoon butter to pot and sauté leek and carrots until tender.
  3. Stir in the broth, potatoes, bay leaf and season with salt and pepper to taste. Bring to a boil, reduce heat and simmer until potatoes are tender, 10-15 minutes.
  4. Add mushroom mixture and gradually stir in cream into the pot; bring to a boil. Turn off heat, discard bay leaf and adjust seasonings with salt and pepper.