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Creamy Parasol Mushroom Soup

Creamy Parasol Mushroom Soup

Creamy Parasol Mushroom Soup

By recipes genie | Published on December 30, 2024

Tools & Equipment

1
Large pot or Dutch oven
2
Cutting board
3
Knife
4
Measuring spoons
5
Measuring cups
6
Immersion blender or regular blender

Ingredients

Mushrooms

  • 1
    500 grams Parasol Mushrooms

Vegetables

  • 1
    1 medium Onion
  • 2
    2 cloves Garlic cloves
  • 3
    1 medium Carrot
  • 4
    1 stalk Celery stalk

Broth & Liquids

  • 1
    1 liter Vegetable broth
  • 2
    200 ml Heavy cream

Fats & Oils

  • 1
    2 tablespoons Olive oil

Herbs & Spices

  • 1
    0.5 teaspoon Fresh thyme
  • 2
    0.5 teaspoon Salt
  • 3
    0.25 teaspoon Black pepper
  • 4
    0.25 tablespoon Fresh Parsley

Directions

1

Prepare the Mushrooms

Carefully clean the parasol mushrooms using a soft brush or damp cloth to remove any dirt. Avoid soaking them in water, as they can become soggy. Slice the mushrooms into 1/2 inch thick pieces. If using larger parasol mushrooms, slice them into smaller pieces for easier cooking.

2

Prepare the Vegetables

Finely chop the onion, mince the garlic, and dice the carrot and celery. Ensure all pieces are roughly the same size for even cooking. 'Dicing' means cutting into small cubes.

3

Sauté the Onion

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it turns translucent, about 3-5 minutes. Be careful not to burn the onion, stir regularly. 'Sauté' means cooking in a small amount of fat over relatively high heat.

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4

Add other Vegetables

Add the minced garlic, diced carrot, and celery to the pot. Sauté for another 3-5 minutes, until the vegetables begin to soften and release their aromas. Stir frequently to prevent burning.

5

Cook the Mushrooms

Add the sliced parasol mushrooms to the pot. Cook for approximately 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. You should notice the mushrooms shrinking slightly.

6

Simmer the Soup

Pour in the vegetable broth, add thyme, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot and cook for 20 minutes. 'Simmering' means maintaining a temperature just below boiling.

7

Blend the Soup

Remove the pot from heat, and using an immersion blender, blend the soup until it is smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender. Be very careful when blending hot liquids as they can splatter. You can also use a potato masher for a rustic texture.

8

Add Cream

Stir in the heavy cream and gently heat through for 2-3 minutes. Do not let it boil. Taste and adjust salt and pepper if needed.

9

Serve and Present

Ladle the hot soup into bowls. Garnish with freshly chopped parsley and serve immediately. The soup should be served hot to enjoy the creamy texture and mushroom flavor.

Recipe Tips

  • Select firm and fresh parasol mushrooms. Avoid mushrooms that are slimy or have a strong odor.
  • Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • For a richer flavor, use a combination of dried and fresh mushrooms. If using dried mushrooms, rehydrate them in hot water before adding them to the soup.
  • If you do not have heavy cream you can substitute with half and half or a dairy free alternative like coconut cream for a vegan option.
  • Always use caution when blending hot liquids, be mindful of the steam and potential splatter.

Nutrition Facts (per serving)

Calories

250 kcal

Carbs

20g

Protein

7g

Fat

18g

Fiber

4g

Sugar

5g

Sat. Fat

9g

Sodium

800mg

Trans Fat

0g

Cholesterol

60mg

Potassium

500mg

Vitamin A

200%

Vitamin C

10%

Calcium

80%

Iron

2%

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