Potato Mushroom Soup

Dinner Feb 16, 2025

Note: egg whites and heavy cream were mostly used to get rid of leftovers from Valentine's Day meal

Ingredients:

2½ lbs Potatoes

1 large Yellow Onion

2 Carrots

Vegetable Oil

½ oz dried Chanterelle Mushrooms

½ oz dried Porcini Mushrooms

½ oz dried Lion's Mane Mushrooms

6 cups Stock

1 cup Buttermilk

¼ cup Heavy Cream

7 egg whites

Kosher Salt, plus more to taste

Freshly ground Black Pepper

Directions:

Preheat oven to 450°F (230°C).

Cut half of the potatoes into 1-inch cubes, and the other half as well as the onion and carrots into ¼-inch cubes.

Line a baking try with two pieces of foil with the edges folded up to create separate "trays". Place the larger potatoes and onion on one foil tray and the smaller potatoes and carrots on the other. Drizzle all vegetables with oil, season with salt and pepper, and toss to coat. Roast for 45 minutes, stirring every 15 minutes.

Place all the dried mushrooms in a small bowl, add enough water to cover, and set aside.

Once vegetables are cooked, add the stock, larger potatoes, and onions to a stock pot and puree with an immersion blender. Once blended smooth heat on the stove set to medium.

Stir the small potatoes, carrots, rehydrated mushrooms and their broth, buttermilk, and heavy cream into the pot. Taste and add salt and pepper as needed. Heat to a simmer.

Just before removing from heat, slowly drizzle in the egg whites while stirring.

Final Notes:

I would not have normally added egg whites to this soup, but I really didn't want to make another dessert to use them up (and I don't like egg white omelettes or scrambled eggs all that much). I read about how eggs are incorporated into egg drop soup and figured they could be some protein for this dish. Luke really liked them and how silky the were, so it seemed to work out well.

Overall I think we both liked this soup pretty well