HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Dreamy Potato Mushroom Soup
Creamy Dreamy Potato Mushroom Soup

Creamy Dreamy Potato Mushroom Soup

with Peas, Thyme & Ciabatta Croutons

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Creamy comfort in a bowl. That’s what our chefs are going for here. Any chilly night of the week this soup of sauteed earthy cremini mushrooms, potatoes, onion, carrots, peas and celery in a thick creamy base, seasoned with rosemary and thyme and topped with crisp ciabatta croutons will warm you inside and out. A classic cold weather vegetarian dinner, lunch, or brunch idea.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time15 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

16 ounce


1 unit

Yellow Onion

4 ounce

Cremini Mushrooms

6 ounce


2.5 ounce


2 clove


1 teaspoon

Dried Thyme

1 teaspoon

Dried Rosemary

4 ounce


2 unit

Mushroom Stock Concentrate

1 unit

Ciabatta Bread

(ContainsSoy, Wheat)

4 ounce

Cream Sauce Base


2 tablespoon

Cream Cheese


Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories770 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate101 g
Sugar16 g
Dietary Fiber11 g
Protein16 g
Cholesterol65 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Halve, peel, and finely chop onion. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and halve carrots lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Peel and mince or grate garlic.


• Heat a large drizzle of oil in a large pot over medium-high heat. Add potatoes, onion, thyme, rosemary, and a big pinch of salt. Cook, breaking up some of the potatoes and stirring occasionally, until lightly browned, 4-6 minutes. • Add a drizzle of oil, mushrooms, carrots, and celery; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more. • Add garlic to pot; cook, stirring frequently, until fragrant, 1-2 minutes more.


• Add peas, stock concentrates, ½ tsp salt (1 tsp for 4 servings), and 2½ cups water (4½ cups for 4) to pot with veggies. Cover and bring to a boil, then reduce to a low simmer. Cook until potatoes are fork-tender, 10-12 minutes.


• While the soup is cooking, tear ciabatta into bite-size pieces. • Toss ciabatta pieces on a baking sheet with a drizzle of olive oil, salt, and pepper. Bake on top rack until golden brown, 3-5 minutes.


• When potatoes are fork-tender, stir cream sauce base and cream cheese into soup. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.


• Divide soup between bowls. Top each bowl with a few croutons and serve. TIP: Don’t add all the croutons just yet! Add as you eat to keep them nice and crispy.