Here is the quick and easy recipe to make a delicious mushroom soup in a few minutes using only fresh ingredients. In this recipe, you don’t need to make a broth or use ready-made flavorings, just water.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 215.50 (Kcal)
- Carbohydrates 34.22 (g) of which sugars 7.58 (g)
- Proteins 15.35 (g)
- Fat 1.44 (g) of which saturated 0.35 (g)of which unsaturated 0.62 (g)
- Fibers 11.76 (g)
- Sodium 64.10 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 stalk celery
- 1 carrot
- 1 onion
- 1 zucchini
- 3 1/2 oz mushrooms
- 3 1/2 oz beans (already cooked)
- 1 bunch chard
- 4 1/4 cups water
Tools
- 1 Pot 3 qt
- 1 Knife
- 1 Cutting board
- 1 Peeler
Procedure
To make a good soup quickly, the trick is to create a broth by sautéing the vegetables.
With the help of a peeler, remove the outer part of the carrots and celery and then cut them into uniform cubes. Do the same with the onion and then sauté all the vegetables in a pan with a drizzle of oil.
The vegetables should caramelize and get slightly golden without burning.
When the vegetables are golden (it takes a couple of minutes on high heat), add 1 cup of cold water. The shock will extract the flavor from the vegetables, and you’ll see the water turn golden like broth.
Slice the mushrooms or cut them into quarters, cut the chard into strips if the leaves are very large, and drain the beans from their cooking liquid. The other ingredients are ready to flavor the soup.
Add the rest of the water and vegetables, and continue cooking the mushroom soup. It will take another 15-20 minutes to fully cook the vegetables.
If you cut them large, it might take a few more minutes. At this point, just taste the mushroom soup and adjust the salt.
Your mushroom soup is ready!
Plating Tips:
It’s a typical winter soup, no special presentation needed. If you like, you can complete the dish with some homemade garlic croutons and a drizzle of extra virgin olive oil.
