Quick and easy Mushroom Soup recipe

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Quick and easy Mushroom Soup recipe

Mushroom Soup is a warm and comforting first course perfect for winter. This a quick recipe based on a few simple ingredients: mushrooms, potatoes, leeks, and vegetable broth, which are first stewed in a pot, then blended together, to give life to mouth-watering mushroom soup!

Creamy and fragrant, with an exquisite delicate flavor suitable for the whole family! Vegetarians, vegans, and children!

This is a very simple preparation; according to your tastes, you can use the mushrooms you prefer: from champignons to porcini mushrooms, or mixed. Alternatively, even dry ones, take care to soak them before cooking! It all comes together in the pot!

A few minutes of cooking and you can give life to your velvety and tastyMushroom Soup! The more or less soft consistency is up to you!

In this case, I chose to serve my Mushroom soup with a handful of golden croutons, but it is also excellent natural without carbohydrates; or for the sweet tooth, with the addition of crispy bacon stir-fried!

Mushroom Soup is perfect as a first course for lunch or dinner during the coldest days! It is an excellent recipe that warms the body and heart! As you can guess I love soups very much and as soon as autumn comes I make lots of them! I recommend you also try: Carrots Pumpkin soup, Cream of broccoli soup, Pumpkin and Chickpeas soup, Tuscan black cabbage soup.

But now let’s see how to make mushroom soup!

Mushroom Soup
Mushroom Soup

Recipe Difficulty Level: easy Servings: 4

Ingredients:

  • 500 g (17.6 oz) of Mushrooms
  • 700 g (2¾ cups plus 3 tbsp) of vegetable stock
  • 80 g of leek
  • 300 g (10.5 oz) of potatoes
  • Salt
  • Black Pepper
  • Extra virgin olive oil
  • Parsley
  • 2 slices of bruschetta bread for croutons

Method:

Clean the mushrooms and cut them into thin slices.

Peel and clean the potatoes and cut them into cubes. Keep apart. Cut the leek.

In a pan, brown the leek in a thread of oil. Once the leek becomes gold, add the cut mushrooms and potatoes (if you want, keep some mushrooms apart for the decoration- if you chose to do, in a pan, cook mushrooms in a thread of oil and keep them apart- you will add to the soup when it is ready).

Mix all the ingredients. Add the vegetable stock, salt, and black pepper.

Cook for about 20 minutes on medium heat. 

With an electric blender, whip the comport until it becomes homogeneous and creamy. If the mixture is too thick, add some vegetable stock. Differently, if it results too liquid, boil to evaporate the water.

Take a slice of bruschetta bread and cook it in the oven at 180 C (356 °F) in a thread of oil for a few minutes (until it becomes gold). Cut the bruschetta into cubes and eat with the soup!

Your soup is ready! Serve your mushroom soup hot, with a drizzle of oil, a handful of croutons, chopped mushrooms, and a little chopped parsley!

Enjoy! Buon appetito!

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