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Low fat mushroom potato soup
Low fat mushroom potato soup

Mushrooms are neither fruit nor vegetable, but a type of fungus. Mushrooms have distinct flavour and texture. Some averse that flavour.

Along with Vitamin B and Selenium, Ergothioneine works as an antioxidant. Mushrooms, which maintain the heart’s health and are cancer-preventive, give enough folic acid in pregnancy time.

If anyone likes mushrooms then they have a lot of varieties to taste and try. Starting with button mushroom is one of the best options when you are trying mushrooms for the first time.

There is another mushroom which is similar to the Button mushroom and varies only in the colour. But it is the young of Portobello mushroom and is called Crimini.

Portobello mushrooms are wide in size. And they can be substituted for meat. They are best when grilled or stuffed. It has a rich and dense taste. Best when added in pasta and sauces.

Shitake mushrooms predominantly used in Asian food is cultivated mostly in Japan, China, Korea. They are intense and more flavourful when they are dried. Many of the Chinese recipes call for dried mushroom when making soup stocks.

Oyster mushroom has a sweet flavour. This is best suitable for stir-frys because of its even size which helps in better cooking. The King Oyster is the bigger version.

Enoki mushroom comes in bunches and are very small in size. They have a crispy texture so they are mostly used in soups and salads.

Shimeji mushrooms have a bitter taste. When cooked the bitterness goes and a nutty taste is present. Mostly works well in soups, stir-frys, salads and sauces.

In this recipe, I included Shitake, white button mushroom and Enoki mushroom. I am using leek in this recipe. Leek gives onion-like taste. If you don’t have and it is impossible to use leek in this recipe add onion instead.

I added potatoes in this recipe to add taste and thickness. This is a mild flavoured recipe.


  • Chopped leek-160 gm
  • Chopped shitake mushroom-60 gm
  • Chopped potato-120 gm
  • Chopped white button mushroom-120 gm
  • Chopped enoki mushroom-120 gm
  • Milk-3 tbsp
  • Chopped garlic-3 cloves
  • Salt
  • Crushed pepper
  • Olive oil-2 tsp


  • In a pressure cooker, add leek, shitake mushroom, potato, white button mushroom, enoki mushroom with enough water and salt.
  • Pressure cook it to 4 whistles to make it mushy. Allow the pressure to release it by itself.
  • Wait till the mixture comes into room temperature.
  • Use a blender to make the mixture into a smooth paste.
  • In a hot pot add olive oil and garlic. Saute the garlic for a while to change the colour of it.
  • Add the ground paste into the pot and bring it into boil.
  • Cook covered for few more minutes. Add milk and cook for 2 minutes.
  • Garnish with fresh parsley leaves and pepper.
  • Serve hot with Garlic bread.


  • Crushed pepper gives more freshness, strong flavour and spiciness. Adjust the pepper quantity as it will be spicier than powdered pepper.
  • I prefer to add the white part of leek. If you prefer to add the green part then cook more time to tenderize that.
  • Adding milk in the final stage of cooking gives better colour and creamy texture.
  • Add fresh cream instead of milk if you prefer so.
  • Add cheese if you like when the soup is hot enough before serving.

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