Leek and potato soup
A mild soup thickened by the potato itself, without cream.
Everyday cooking
Creamy mushroom polenta
Quick-cooking polenta stays soft, with mushrooms browned separately.
10Preparation · min
15Cooking · min
4Servings
Step-by-step method
- 01
Clean and slice mushrooms. Check the quick-cooking polenta packet and adjust the liquid if required.
- 02
Brown mushrooms in oil in a large pan for about 10 minutes, without crowding them.
- 03
Meanwhile, heat water and milk in a saucepan. Sprinkle in polenta and stir over low heat according to the packet.
- 04
Mix in butter off the heat. Serve immediately with mushrooms and herbs; loosen with a little hot water if needed.
Times are guides: piece size, equipment and products may change them.
Related recipes
Squash and carrot soup with cumin
Squash gives body, carrots bring sweetness and cumin adds warmth.
Pea soup without cream
Frozen peas and a little potato make an easy soup to blend.
Plan equipment and serving
- Equipment to prepare
- Saucepan · Frying pan
- Planning detail
- This timing assumes quick-cooking polenta. Traditional cornmeal can take substantially longer.