Mushroom soup – Vegetarian

Because the weather is still capricious and spring seems to be shy, I thought that soup would be great.

I don’t know about you, but I love mushrooms. I would eat them every day :).

So, I never miss an opportunity to cook something that contains them. 😊

A soup with lots of mushrooms.

Ingredients: (~for 6 servings)

• 700 g mushrooms (I used brown champignons – you can use any mushrooms you like or a mix of mushrooms)
• 2 large onions
• 4 cloves of garlic
• 5-6 medium carrots
• 60 g butter
• a few stalks of celery
• A bunch of parsley
• 1-2 sprigs of fresh rosemary
• a few sprigs of fresh thyme
• 3 cubes of soup concentrate
• 400 ml cooking cream (liquid)
• 1.5 l of water
• salt + pepper

Preparation:

Wash and cut the vegetables: cut the mushrooms into equal slices, peel the carrots and cut them into slices, peel the garlic and cut it into slices, peel the onion and cut it into thick cubes, and the celery into equal slices.

Put the butter in a large pot, and when it has melted, add the onions and garlic. Cook them for 2-3 minutes on medium heat until the onion has softened. Add the rosemary and thyme, mix, and cook for 1 minute. Add the mushrooms, carrots, and celery and mix well. Put the lid on and let it cook for ~5 minutes, stirring periodically.

Then add water, cream, and soup cubes, mix well, and put the lid on. Let it boil with the lid on for ~20-22 minutes, stirring from time to time. In the end, add finely chopped parsley and pepper. Add salt only if needed.

If you try the recipe, let me know how you liked it! 😊

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