Three-Mushroom Soup

  • Difficulty: Medium
  • 20 minutes
  • 4 servings

Oh, look, another mega-delicious creamy soup! It is packed with vegetable proteins brought in by the Champignon, Pleurotus, and Shimeji mushrooms. Umami-rich, onion-smoky, and soft, this should be enjoyed while warm.

Ingredients Needed for Three-Mushroom Soup

    1 teaspoon olive oil
    1 medium onion, diced
    2 celery sticks, chopped
    2 garlic cloves, crushed
    ¼ cup fresh parsley, chopped
    1 cup champignons, chopped
    1 cup Pleurotus, torn up
    1 cup shimeji mushrooms, chopped
    3 cups of vegetable stock
    ½ cup low-fat cream

How to Make Three-Mushroom Soup

  1. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the garlic and parsley and stir them in. Add all the mushrooms and stir them in.
  3. Season with salt and pepper, then add the vegetable stock. Stir in, cover with the lid, bring to boil, and cook for 10-15 minutes.
  4. Add the low-fat cream and stir it in. Mash the mixture using a hand blender.

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