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rustic mushroom and beef potato soup

From the Kitchen of Cierra Danielle Kinston
Print Recipe
Course Main Course, Soup

Ingredients
  

  • 17 cremini mushrooms pressure-cooked with broth
  • 4 russet potatoes
  • 2 bulbs of garlic yes, bulbs!
  • 2 fresh jalapeños
  • 1/2 cup heavy cream
  • 1 large vidalia onion
  • 1 lb ground beef
  • 1 tbsp butter
  • fresh rosemary and thyme from the garden, if you’re lucky!
  • celtic sea salt to taste

Instructions
 

  • pressure cook the mushrooms: if you have a pressure cooker, toss in 17 cremini mushrooms (or white button mushrooms—i’ve used both and they’re equally delicious) with a little water and let them cook for about three hours. the water becomes a rich mushroom broth that’s liquid gold for this soup. once done, set aside some of the broth for reheating the soup later. i never like to water down my soup when i reheat it, so adding a bit of the reserved broth keeps the flavor intact. cooking mushrooms for a longer period enhances their flavor and breaks down their nutrients, making them more bioavailable and easier to digest.
  • prep the potatoes, garlic, and jalapeños: peel and boil four russet potatoes in a pot. why russet? because they’re creamier and perfect for soups. while the potatoes cook, peel two whole bulbs of garlic and slice two jalapeños. toss them into the boiling water with the potatoes. the garlic cloves will soften, and the jalapeños add just the right kick.
  • blend the mushrooms: transfer your pressure-cooked mushrooms and their broth into a vitamix or high-powered blender. add a handful of fresh rosemary and thyme and blend until smooth. pour in 1/2 cup of heavy cream for that luxurious texture. trust me, this step is where the magic begins.
  • immersion blend for texture: once the potatoes, garlic, and jalapeños have boiled down with very little water left, use an immersion blender to pulse the mixture about 4 times. this creates a creamy consistency while still leaving some chunks for texture.
  • sauté the onions: slice one whole vidalia onion, leaving the pieces chunky for texture. sauté them in 1 tablespoon of butter until they’re caramelized and golden.
  • brown the ground beef: in a separate skillet, cook 1 lb of ground beef until browned and seasoned. set aside.
  • assemble the soup: pour the creamy mushroom puree over the potato mixture. add the ground beef and caramelized onions to the pot. stir everything together until it’s well combined.
  • finish with herbs and salt: finely chop more fresh rosemary and thyme and sprinkle them over the soup. season generously with celtic salt to taste.