Creamy autumn mushroom soup
This mushroom soup is our family favorite weekend lunch option, it never gets old, disappears quickly, and is simplicity itself to make. This soup belongs to brothy soups and is very delicious and rewarding on a cold day or in a cold state. We love love love this soup! It tastes as good 1-2 days later so it’s a good investment of your 30 min time to make lunch or dinner for a couple of days.
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Servings: 6 people
Ingredients
- 3 quarts water
- 2 big potatoes
- 1 yellow onion
- 1 carrot
- 10 oz pack of mushrooms
- 1 bunch parsley
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp oregano
- 4 tbsp vegetarian mayo
Instructions
- Prepare your ingredients
- Bring water to a boil, while waiting peel and chop potatoes as shown on the pictures or use a slicer or mandolin. Add potatoes to water when it comes to a boil and reduce heat to moderate.
- Take off the foamy residue with the help of tablespoon.
- Peel and chop the onion. Add oil to saucepan. Sauté on a medium heat for 5 min or until soft and translucent but don’t let it start getting golden on edges if that happens take off the heat immediately.
- Meanwhile, peel and shred carrots. When onions are ready add shredded carrot and sauté for 3 more minutes.
- Meanwhile, clean and slice mushrooms and add to onions and carrots.
- Sauté for 5 min or until mushrooms reduce in size in half, add vegetarian mayo at this point.
- Add salt and pepper to soup together with mushroom mixture. Boil for 5 min and take off the stove. Add chopped parsley and serve with white bread croutons. Bon Appétit! Bon Appétit!
Tried this recipe?I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to mention me @LentenChef or tag #LentenChef!