Today's zucchini soup with mushrooms and potatoes will especially delight vegetable lovers! Fragrant, light and easy to use. Mushrooms go well with zucchini, and if you replace champignons with forest mushrooms, then it will become doubly aromatic and tastier.
- General \ asset cooking time: \
- Servings Per Container: 6 Servings
- Caloric content (100g): 50 kcal
- Cost: very economical
How to make mushroom zucchini soup
- Zucchini - 2 pcs. (about 400-450 g)
- Champignons - 200 g
- Bulb onions - 1 pc. (large)
- Potatoes - 2 pcs. (small tubers)
- Garlic - 1 tooth
- Butter - 50 g
- Broth - 700 ml
- Salt to taste
- Greens - 1 tbsp (chopped parsley and dill)
- Black pepper - to taste
Preparation: Step 1
Chop a medium onion finely. Can be cut into cubes or quarters of half rings. You can use a special grater-shredder, then the thickness of the onion slicing will be the same and this process will take a little time.
Chop the clove as finely as possible with a knife.
Cut the young courgettes into small cubes. Adult zucchini, the skin of which is rougher, it is advisable to pre-peel.
Cut the champignons into 4 pieces if the mushrooms are small. If the mushrooms are large, then cut them into more pieces.
Wash and peel small potato tubers, and then cut into cubes, like zucchini.
Melt two tablespoons in a saucepan or saucepan, in which the soup from zucchini with mushrooms will be prepared in the futurebutter (78-82% fat) and fry the chopped onion and chopped garlic. Since the vegetables are thinly sliced, they will roast very quickly, and you need to constantly monitor the degree of their browning so that nothing has time to burn.
Add all vegetables and mushrooms at once to golden onion and garlic. Stew vegetables without adding liquid for 5-7 minutes. They will let out a lot of juice, and nothing will have time to burn.
Pour the broth to the vegetables, bring to the desired taste, adding salt. If the broth is salty enough, then there is no need to add salt, you can only season it with spices, for example, ground black pepper.
The broth, by the way, can be different - vegetable, meat or mushroom. And you can also replace it with water and, if you do not add butter, but fry the vegetables in vegetable oil (or good olive oil), you will get an excellent lean soup.
Wait for the broth with vegetables to boil. From this moment, it takes about 15 minutes to cook the soup (to be guided by the readiness of the potatoes).
About two to three minutes before the soup is ready, put a spoonful of fresh herbs in a saucepan (this can be parsley, dill, cilantro, basil leaves, etc.)
Do not rush to pour the prepared soup from zucchini with mushrooms into plates, let it stand for 5-10 minutes on the stove - this way it will be more aromatic, richer and tastier.
You can fill such a soup with sour cream, sprinkle with garlic croutons, or add chopped greens to each plate.
This vegetable marrow mushroom soup can be easily turned into a puree soup for a new look. And such a mashed soup lends itself well to freezing.
