Mushroom Soup

This comforting Mushroom Soup is a rustic yet elegant dish that brings the warmth of a European kitchen to your table. Featuring a velvety base created from sautéed mushrooms and a quick vegetable broth, it is enriched with tangy sour cream and brightened with fresh dill. The addition of fine macaroni noodles adds a satisfying texture, making it a hearty meal in a bowl. Perfect for chilly evenings or as a soothing starter for dinner parties, this soup balances earthy flavors with creamy richness.

Cooking Method: Boiling

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 255.8

Dietary: Vegetarian

Description

This comforting Mushroom Soup is a rustic yet elegant dish that brings the warmth of a European kitchen to your table. Featuring a velvety base created from sautéed mushrooms and a quick vegetable broth, it is enriched with tangy sour cream and brightened with fresh dill. The addition of fine macaroni noodles adds a satisfying texture, making it a hearty meal in a bowl. Perfect for chilly evenings or as a soothing starter for dinner parties, this soup balances earthy flavors with creamy richness.

Ingredients

Carrots
Parsley root
Celery stalks
Onions, sliced
Salted water
Mushrooms, sliced
Water
Salt and pepper
Instant flour
Cold water
Sour cream
Dill leaves
Noodles, fine macaroni

Directions

1
Peel and roughly chop the carrots, parsley root, celery, and one onion.
2
Place the chopped vegetables in a large pot with 4 cups of salted water and bring to a boil.
3
Reduce heat and simmer for 20 minutes to create a vegetable broth.
4
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
5
In a separate pan, sauté the sliced mushrooms and the second onion in 1 cup of water until tender, about 10 minutes.
6
Season the mushrooms and onions with salt and pepper.
7
Add the mushroom mixture to the strained vegetable broth.
8
Mix the instant flour with 1/4 cup of cold water to form a smooth slurry.
9
Stir the flour slurry into the simmering soup and bring to a gentle boil to thicken.
10
Remove the soup from heat and let it cool slightly.
11
Stir in the sour cream, dill leaves, and parsley leaves until well combined.
12
Add the fine macaroni noodles to the soup and serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 255.8kcal

% Daily Value *
Total Fat 8.8g14%
Saturated Fat 4.0g20%
Cholesterol 21.1mg8%
Sodium 216.1mg10%
Total Carbohydrate 42.3g15%
Dietary Fiber 11.0g44%
Sugars 9.6g
Protein 11.3g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mushroom-soup-3/