Creamy Cremini Mushroom Soup

Make wheat croutons for the soup. Trim the crusts off the bread and cut the bread into small cubes. Spread on a baking sheet and dry in the oven at 300°F (150°C) for 15–30 minutes.

Peel the potatoes and cut them into rough chunks. Cover with water, season with salt, and cook until tender.

Peel the onion and slice it into half-rings.

Cut the cremini mushrooms into large chunks.

Sauté the onion in vegetable oil until translucent.

Add the mushrooms, stir, and cook until all the released liquid has evaporated. Season with salt and pepper at the end of cooking.

Blend the mushrooms with an immersion blender until smooth.

Drain the potatoes, reserving 1 cup of the cooking liquid. Mash them with a potato masher (do not use a blender).

Add the mushroom mixture to the potatoes and pour in the heavy cream.

Blend everything together with an immersion blender. Taste and add more salt and pepper if needed.

Heat the soup on the stovetop to the desired temperature, but do not let it boil. If you'd like a thinner consistency, stir in ½–1 cup of the reserved potato cooking liquid.

To serve, top with chopped dill and croutons. This creamy cremini mushroom soup has a rich, deep mushroom flavor with a delicate hint of cream.