Creamy, aromatic, but most of all healthy and delicious! Perfect for those days when we need some warmth, comfort and nutrition. This mushroom and rosemary soup recipe is easy to make, needs just a handful of simple ingredients and is great option even for little children still learning to love real food.
ABOUT THE RECIPE
Yield: 4 servings
Prep time: 5 minutes
Cooking time: 20 minutes
- 1 white onion
- 2 carrots
- 300g. mushrooms
- 2 medium potatoes
- 1l. water
- 1 stock cube (this time I used vegetable)
- Few sprigs of rosemary
- Vegetable oil
- Knob of butter
- Salt & pepper
- Start by sauteing the onion, the carrots, the mushrooms and the potatoes one by one, in a large pan with few tablespoons of vegetable oil and a knob of butter.
- Once everything has softened and caramelized add in the water and the stock cube.
- Make a bouquet from few rosemary sprigs and put them in the water.
- Bring the soup to boil, then reduce the heat to low, cover the pan with a lid and let it simmer for about 20 minutes or until the potatoes had the chance to cook through.
- Once the soup is cooked, remove the rosemary bouquet. My rosemary sprigs were quite young so I had lots of rosemary leaves left in the soup, which only added an extra rosemary aroma to the soup, but if you prefer only a subtle smell of rosemary, feel free to remove them as well.
- Blend the soup with an immersion mixer until the soup has the smooth consistency that you prefer. Keep in mind that as the soup cools down it becomes thicker and creamier.
- Serve with your favorite soup toppings.
For more details on how to make this recipe, check the video recipe below.