Quick and easy mushroom soup ready in just 15 minutes!
On chilly days, soups are a perfect choice because they warm you up nicely. It's hard to disagree with that, just like with the fact that sometimes we lack the time to prepare them. That's why it's good to have a soup recipe that can be ready in just fifteen minutes. It's delicious, filling, and requires only a few ingredients.
Oct 25, 2024 | updated: 8:48 AM EDT, October 26, 2024
Soups are simple to prepare, but they often require a lot of time. Broth takes the longest to cook, sometimes even several hours. Other soups may be ready sooner, yet it's still challenging to call them quick dishes. This is because we often cook soups with meat or vegetable stock. While they are delicious and hearty, we can't always afford to wait so long for soup.
How to prepare a quick soup?
In the fall, it's common to come home chilled, dreaming of 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 found in the fridge. Let's face it, you'll need vegetable broth. Its preparation takes time, which is why it's helpful to keep frozen portions of it. It's also good to have boxed or jarred broth on hand for quick soup preparation.
The second important ingredient is mushrooms. During the fresh mushroom season, we tend to overlook them, but they are very nutritious and can be eaten year-round. Their taste is mild, and their texture is delicate, which is why they cook quickly. Additionally, mushrooms provide a lot of vitamin D, which we especially lack in the winter months. They also contain fiber, which aids digestion.
Quick mushroom soup
Ingredients:
- ½ bunch of parsley,
- 1 carrot,
- 10 oz of cream cheese,
- 5 potatoes or pasta,
- 2 oz of yellow cheese,
- 2.5 cups of vegetable broth,
- 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 cut them into slices. Put some butter in 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 are not adding potatoes, cook thicker pasta, such as spirals.
- In a pot, bring the vegetable broth to a boil, then add the sautéed vegetables and seasonings. When the broth with vegetables starts to boil, gradually add the cream cheese, stirring constantly.
- When the cheese is fully melted, pour the soup into bowls. Add the pasta if the soup does not include potatoes.
- Sprinkle the soup with grated yellow cheese and chopped parsley.
