Potato Soup With Mushrooms

"Soups should be chunky. I am very much against blended, creamed or pureed soups. It seems like a completely wasted effort of peeling and dicing the vegetables and other ingredients if a master blaster with a blender comes in and blitzes it all into oblivion. Very, very wrong. Also – blended soups are baby food; grown ups have teeth. How to cook my potato soup? Very simply: carrots and celery take a little longer to cook so they go into the pot first. Potatoes need only a few minutes to soften while the onions are turning golden in a skillet. A little flour to create rudimentary roux, to thicken the soup slightly – or just because my Grandma always sprinkled flour on her soups."

Preparation Time10 min

Cooking Time30 min