Mushroom soup recipe
Ingredients
- 400 g button or mixed mushrooms e.g., button + porcini
- 1 medium onion
- 2 cloves of garlic
- 2 tablespoons of oil or butter
- 1 medium carrot
- 1 smaller parsnip optional
- 1 tablespoon of flour to thicken the soup
- 1 liter of vegetable broth or water
- 100 ml sour cream or heavy cream optional, for creaminess
- Salt freshly ground black pepper
- Fresh parsley for serving
Instructions
Preparation:
- Clean the mushrooms and slice them.
- Then chop the onion and crush the garlic.
- Next, peel the carrot and parsnip and slice them into rounds.
Sautéing:
- Heat the oil or butter in a larger pot, then sauté the onion until translucent.
- Add the garlic and sauté for 1 minute.
- Add the mushrooms and cook over medium heat until they release their liquid and brown slightly (about 5 to 7 minutes).
Soup base:
- Sprinkle the flour over the top, stir well, then pour in the vegetable broth or water.
- Add the carrot and parsnip, then season with salt and pepper to taste.
- Cook over medium heat for about 15 to 20 minutes, until the vegetables are tender.
- Creaming (optional): If you want a creamy soup, you can blend it with an immersion blender, then stir in the sour cream or heavy cream.
- Serving: Sprinkle with fresh parsley, and optionally garnish with a few croutons or mushroom slices.
