When you need a delicious hot dish to eat with a spoon, this Creamy Potato Mushroom Stew is super easy to cook. I used champignons here, but you can replace them or add other mushrooms as desired too.

Just roughly chop the ingredients and cook together. In the end, you get a creamy, thick soup, and if you don’t want to thicken the dish with flour, you can use starch or even leave out that part. The dish will still be delicious, only slightly runnier. You can serve this Creamy Potato Mushroom Stew with a piece of good bread.

Creamy Potato Mushroom Stew

Cook Time 1 hour 10 minutes
Servings 6 portions

Ingredients

  • 500 grams of champignon
  • 500 grams of potatoes
  • 150 grams of carrots
  • 1 onion
  • 2 cloves of garlic
  • 200 grams of cooking cream
  • 1 teaspoon of sweet paprika powder
  • 1 bay leaf
  • 1 teaspoon of marjoram
  • 2 tablespoons of flour
  • Fresh parsley
  • Salt
  • Black pepper

Instructions

  • Peel and chop onion and garlic. Cook the onions in olive oil to become a bit translucent, and then add garlic and spices (sweet paprika, marjoram, bay leaf, salt and pepper to taste). When it starts to smell nice add the potatoes that have been peeled and diced. Peel and thickly slice carrots and add it too.
  • Pour 1 liter of hot water and cook for 30 minutes to soften the potatoes.
    During this time, clean and cut mushrooms into larger pieces. Add cooking cream in the pot and then add mushrooms and cook for another 20 minutes.
  • Towards the end, thicken the stew with flour by mixing flour and little water in a cup so that there are no lumps and pour it into the pot while stirring. Cook for a few minutes more and then add chopped parsley.
    Serve warm.
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