Clear Mushroom Soup Recipe
Enjoy the rich, earthy flavors of this Clear Mushroom Soup. Light yet deeply flavorful, this comforting recipe features tender mushrooms simmered in a delicate, savory broth. Perfect as a starter or a light meal, it's simple to make and full of natural goodness.
Servings 4 servings
Calories 65kcal
Ingredients
- 8 cups chicken or vegetable broth
- 500 g mushrooms thinly sliced
- 4 medium-sized potatoes peeled and diced
- 1 large onion diced
- 1 large carrot grated
- several cloves of garlic minced
- minced dill (parsley)
- diced scallion
- olive oil
- salt, pepper to taste
- sour cream to serve
Instructions
- Bring 8 cups of vegetable or chicken broth to a light boil and add peeled, diced potatoes. After the broth reboils, let the potatoes cook until they are tender (it can take you up to 10 minutes).
- While potatoes are on the stove cooking, you will sauté vegetables. Heat skillet over medium/heat with oil and then add diced onion and grated carrot. Let them cook for about 5 minutes until they become golden.
- Add mushrooms to the skillet with veggies.
- Let them sauté until they are a little softened (it will take you the same 5 minutes or so). The liquid from mushrooms should evaporate.
- When you see that potatoes are almost ready, add sautéed veggies and let them simmer for 8 to 10 minutes.
- Add pepper and salt to taste. Stir in minced garlic and dill or parsley (great if you have both). Do not forget diced scallion! It will add vibrant color. Bring to a boil and let it simmer for a minute or two. Check potatoes! If they are done, close the pot and remove your soup from the heat.
- Before serving, sprinkle with fresh dill. You can also add sour cream (it will help to emphasize all the flavors).