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Potato, Mushroom, and Apple Soup

Before I baked with my candy cap mushrooms (read my post on candy cap mushrooms for the back story), I wanted to try using them in a more traditional way.  I put them in a soup – something a normal person does with mushrooms.

My thick potato, mushroom, and apple soup would be a treat for a cool evening no matter what mushroom you use, but the candy caps made the soup extra special and provided more of a nutty, maple flavor than your average mushroom.  They were far less mapley in the soup than I would have guessed from their scent, but in this case, that was probably a good thing.

Because of the addition of  balsamic vinegar and honey, the soup has a soothing sweetness, but the appearance of paprika gives it just a bit of kick.  Keep a spoon near your pot and taste periodically – add more of any of the spices to make the flavor just how you like it.

Potato, Mushroom, and Apple Soup Recipe

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5 from 1 vote

Potato, Mushroom, and Apple Soup

Before I baked with my candy cap mushrooms, I wanted to try using them in a more traditional way so I put them in a soup.
Course Soup
Cuisine American
Keyword potato mushroom apple soup, potato soup recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 257kcal
Author Stef


  • 6 scallions chopped finely
  • 1 small onion chopped finely
  • 1 1/2 tbsp butter
  • 3 Yukon Gold potatoes peeled and roughly chopped
  • 3/4 C fresh mushrooms chopped (You can use any kind. I used hen of the woods from Ozark Forest Mushrooms.)
  • 2 small handfuls dried candy cap mushrooms I got mine from Oregon Mushrooms.
  • 2 apples peeled and roughly chopped
  • 1 quart vegetable broth
  • 1 tsp white pepper
  • 2 tsp paprika
  • 1 tsp ground sage
  • 1/4 C soy sauce
  • 1/4 C balsamic vinegar
  • 2 tbsp honey
  • 1 tsp salt
  • fresh parsley for garnish finely chopped (optional)


  • In large saucepan over medium-high heat, saute the scallions and onion in the butter until the onions are soft.
  • Add the potatoes and fresh mushrooms and saute for five minutes, stirring frequently.
  • Add the rest of the ingredients (except the parsley), reduce heat to medium-low, and simmer for 20 minutes.
  • Top with fresh parsley just before serving.


Nutrition Facts
Potato, Mushroom, and Apple Soup
Amount Per Serving
Calories 257 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 11mg4%
Sodium 2399mg100%
Potassium 890mg25%
Carbohydrates 50g17%
Fiber 7g28%
Sugar 25g28%
Protein 7g14%
Vitamin A 1505IU30%
Vitamin C 25.2mg31%
Calcium 93mg9%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.
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