Potato Soup with Cream and Mushrooms


Potato Soup with Cream and Mushrooms

Chef Name: Walaa Ali

  • Preparation time
  • Preparation time

    15 minute
  • cooking time
  • Cooking time

    30 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    2 People
  • Walaa Ali


2 large Potatoes, peeled
1 large Carrot, peeled
1 can of Goody Velor Canned Cream Plain
2 Garlic Cloves
1 Tbsp of Goody Vegetable Shortening
1 Onion, minced
3 Tbsps of Goody Mushrooms Pieces and Stems
1 Goody Chicken Stock Cube 
Salt and Black Pepper to taste
4 cups (1 liter) of Drinking Water for boiling potatoes and carrots


1.    In a pot over the heat, boil the potatoes and carrots in 4 cups of water for 15 minutes.
2.    In the electric mixer, place the potatoes and carrots with the cream, garlic, and boil water, and mix well.
3.    In a pot over the heat, put the shortening and onion and sauté fry them a little bit, and then add the mushrooms. Continue stirring until they wilt, add the chicken stock cube and pour the potato mixture over them; continue stirring, and then add the salt and black pepper. Cover the pot and leave it over the heat for half an hour.
4.    Serve the soup hot and add some toast and mushroom slices.