Rich and Creamy without cream or starch!
It’s hard to believe this soup has no cream or milk! However, it turns out that in some mysterious way, ground zucchini gives the soup a creamy consistency, and together with the mushrooms, it also works as a delicate thickener.
Preparation is simple:
Saute onion and leek; add zucchini slices, garlic, and dried thyme; add water and boil.
Meanwhile, slice the mushrooms and saute them in oil until golden. Transfer half the mushrooms to the soup and grind with a stick blender.
Add salt, spices, and a “secret” ingredient that takes the soup to the next level – shiitake mushroom powder (made easily at home).
Add the rest of the mushrooms. Bring to a boil and serve with chopped parsley.
Isn’t it great that autumn is here? Time to curdle in the evening with a blanket and a bowl of comforting soup.
For a light meal, serve with rustic bread.
Enjoy and let me know how it turned out😋❣️
- 3 Tablespoon olive oil
- 1 medium onion, chopped
- 1 leek, sliced white part only
- 3 cloves minced garlic
- 1 large zucchini washed and cut into slices about 0.2-Inches thick (0.5 cm) don't peel
- ½ tsp dried thyme
- 4 cups water add gradually
- 2 tsp bouillon powder optional
- 200 gram champignon (button) mushrooms
- 200 gram cremini mushrooms
- 100 gram Fresh shiitake mushrooms or more cremini mushrooms
- ½ Tablespoon Dried shiitake* mushroom powder see note or dried shiitake mushrooms weighing 6 to 8 grams
- salt, and black pepper by taste
- Chopped parsley, rustic bread
- Heat one tablespoon of oil in a deep soup pot.
- Add onion and leek and sauté for 2-3 minutes.
- Add zucchini, garlic and thyme and sauté for a few seconds.
- Add 3 cups of water and vegetable soup powder, bring to a boil, and lower the heat.
- Meanwhile, slice the champignon (button) mushrooms and shiitake mushrooms.
- In a large skillet or wok that will comfortably hold the mushrooms, heat the remaining two tablespoons of oil
- Add the mushrooms and stir-fry for a few minutes until they turn slightly golden and reduce in volume.
- Transfer about half of the mushrooms to the soup, and keep the rest aside.
- Add the dried shiitake powder, salt, and pepper to taste and mix. Grind with a stick blender until you get a smooth mixture (make sure the pot is deep enough so the soup does not splash your kitchen). If the soup is too thick, add water gradually until you get the desired consistency. Add the mushrooms you set aside and mix. (see note)
- Bring to a simmer over medium-low heat; remove from heat. Taste and adjust seasoning if necessary.
- Pour into soup bowls and sprinkle with chopped parsley. For a light meal, serve it together with rustic bread.
- For dried Shiitake mushroom powder, grind dried Shiitake mushrooms in a strong blender until you get a powder. Keep in an airtight container in a shady place.
- Instead of adding the whole mushrooms (the second ungrounded half) to the soup, you can keep them in a separate container. Then, for serving, heat them in the microwave and garnish the soup bowls.
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