Mushroom magic: A 15‑minute soup fix for chilly days
On chilly days, it's worth having soup as it warms you up nicely. It's hard to disagree with that, much like the fact that we sometimes lack the time to make it. That's why it's handy to have a soup recipe in mind that can be ready in just 15 minutes. This one is delicious and satisfying, and you only need a few ingredients.
26 October 2024 15:24
Soups are simple to prepare, but they often require a significant amount of time. Broth takes the longest to cook, sometimes several hours. Other soups are quicker, but they still can't be called fast dishes. This is because they are often made with meat or vegetable stock. These soups are hearty and delicious, but we can't always afford to wait so long for them.
How to prepare a quick soup?
In autumn, we often come home feeling chilled and crave a warm meal. This soup will be ready in 15 minutes, even if you haven't managed to shop beforehand. The necessary ingredients are usually in the fridge. Let's face it, you will need vegetable stock. Preparation takes a lot of time, so it's often good to have frozen portions. It's also handy to have boxed or jarred stock for when you need to prepare this soup quickly.
The second important ingredient is mushrooms. During the fresh mushroom season, we often forget about them, but they are very nutritious and available year-round. Their taste is mild and their texture is delicate, meaning they cook quickly. Additionally, mushrooms are high in vitamin D, which we particularly lack during the winter months. They also contain fibre, which aids digestion.
Quick mushroom soup
Ingredients:
- ½ bunch of parsley,
- 1 carrot,
- 280g of cream cheese,
- 5 potatoes or pasta,
- 60g of cheddar cheese,
- 600ml of vegetable stock,
- about 10 mushrooms,
- 1 clove of garlic, optional,
- salt and pepper to taste,
- butter for sautéing.
Preparation:
- Thoroughly wash, dry, and peel the carrot and potatoes, then cut them into small cubes.
- Clean the mushrooms and slice them. Add some butter to a frying pan and sauté the mushrooms for a few minutes. Add the carrot and potatoes and sauté until the vegetables are soft. If you're not including potatoes, cook a thicker pasta, such as spirals.
- In a pot, bring the vegetable stock to the boil, add the sautéed vegetables and seasonings. When the stock with vegetables starts to boil, gradually add the cream cheese, stirring constantly.
- Once the cheese is fully melted, you can pour the soup into bowls. Add the pasta if the soup is without potatoes.
- Sprinkle the soup with grated cheddar cheese and chopped parsley.
