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–+ servings

Creamy Mushroom Soup With No Cream

Creamy soup without cream and starch! A combination of champignon, cremini and shiitake mushrooms yields a deep and bold flavor; The addition of a "secret" ingredient (hint: zucchini 😉) gives the soup a wonderfully creamy texture. Serve with chopped parsley; add rustic bread, and you got yourself a light meal. Excellent in fall, perfect when the temperatures start to drop, and the rain is knocking on the windows.😋❤️
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Servings: 5
Ingredients Method Notes

Ingredients
 
 

  • 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 teaspoon dried thyme
  • 4 cups water add gradually
  • 2 teaspoon 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
For Serving
  • Chopped parsley, rustic bread

Method
 

  1. Heat one tablespoon of oil in a deep soup pot.
  2. Add onion and leek and sauté for 2-3 minutes.
  3. Add zucchini, garlic and thyme and sauté for a few seconds.
  4. Add 3 cups of water and vegetable soup powder, bring to a boil, and lower the heat.
  5. Meanwhile, slice the champignon (button) mushrooms and shiitake mushrooms.
  6. In a large skillet or wok that will comfortably hold the mushrooms, heat the remaining two tablespoons of oil
  7. Add the mushrooms and stir-fry for a few minutes until they turn slightly golden and reduce in volume.
  8. Transfer about half of the mushrooms to the soup, and keep the rest aside.
  9. 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)
  10. Bring to a simmer over medium-low heat; remove from heat. Taste and adjust seasoning if necessary.
For Serving
  1. Pour into soup bowls and sprinkle with chopped parsley. For a light meal, serve it together with rustic bread.

Notes

  • 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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