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Goed gevulde paddenstoelensoep

A mushroom soup is lovely to serve. It's also perfect for autumn and winter, because mushrooms give a rustic feel. The flavors are pure and this clear mushroom soup can be on the table in no time. It's also a lovely starter to serve guests at a (Christmas) dinner!

Recipe

Well-filled mushroom soup

This simple mushroom soup is easy to make and super tasty! Generously filled with different types of mushrooms and spring onions.

Course Soup
Kitchen Dutch
Servings 6 servings

Preparation time

Preparation time 10 min
Total 20 min

Equipment

  • Soup pot
  • Frying pan
  • Garlic press
  • Knife
  • Cutting board
  • Bowls
  • Ladle

Ingredients

  • 2 liters broth
  • 250 g cremini mushrooms
  • 250 g button mushrooms
  • 150 g oyster mushrooms
  • 100 g shiitake mushrooms
  • 2 cloves garlic
  • 2 shallots or 1 onion
  • 2 spring onions
  • salt and pepper to taste
  • 1 handful of thyme for garnish

Well-filled mushroom soup

    1. Finely chop the shallot and press the garlic with a garlic press. Slice the cremini and button mushrooms (into slices). Slice the spring onion into rings.
    2. Sauté the shallot and garlic in a little olive oil in a frying pan, then add the cremini and button mushrooms first, along with a few sprigs of thyme. Cook until nicely browned—the mushrooms will shrink considerably. After about 5 minutes add the oyster mushrooms and shiitakes.
    3. Prepare 2 liters of broth in a large soup pot.
    4. Then add all the mushrooms to the broth, taste and season with salt and/or pepper if needed. Serve in a nice bowl and garnish with some thyme and spring onions. Enjoy!

Tip!

This mushroom soup is extra hearty, and by briefly frying the thyme with the mushrooms the soup develops a lovely flavor.

This mushroom soup tastes best if you let it sit for a few hours. The mushrooms will develop extra flavor. So make the soup in the morning, for example—it also makes planning the evening easier.