Potato Mushroom Soup

Potato Mushroom Soup 

I love soups especially a healthy one which is creamy. I was a complete mess during the past 3 days. With a terrible deadline I was working 10 hours a day and with little sleep, no exercise and bad food which meant I ate take out and  stir fried rice I was feeling very uneasy by the 3rd day which is when I decided that if not anything else I must eat healthy.

So I started my day with a filling potato frittata and went on to have a fresh smoothie and then decided I needed some comforting soup. For some reason I have always loved soups even though I was born and brought up in a hot country like India.

This is one of the easiest soups ever.

Makes 4 servings

4 medium sized potato
1 large onion
2 large cloves of garlic
1 tsp fresh thyme
Salt as per taste, I required about 2 tsp and a pinch
6 whole black pepper
3 cups of vegetable stock or chicken stock
1/2 cup of toned milk
1 tsp oil
200gm mushrooms
1 tbsp olive oil

Heat the oil and add the garlic and onion and stir a bit and then add the potatoes and 1.5 cups of  stock and bring to a boil and then add the black pepper and half the thyme and simmer covered till the potatoes are cooked. Once cooked allow it to cool and blend to a smooth puree. Now transfer it back to the pot and add the remaining stock , milk and salt as per taste and bring it to a boil on low heat stirring frequently and then simmer for 2 minutes and before serving stir fry the mushrooms on high and serve the soup by transferring it in bowls and adding the mushroom from the top.

For a healthier version you may steam the mushrooms. 

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