Hi!
Cream of Mushroom Soup with Cheddar and Fresh Parsley
Fall is the perfect time for warm, comforting soups, so today I’m bringing you another autumn-inspired recipe—creamy mushroom soup with cheddar cheese and fresh parsley. The velvety texture, rich flavor of the cheese, and deep aroma of mushrooms make every spoonful a true delight for the senses. It’s the ideal dish for chilly days when you crave something simple yet satisfying and full of flavor. If you’re looking for a new idea for a cozy fall meal, this soup will not disappoint! Ready to start cooking? Let’s dive in!
Ingredients:
- 500g brown mushrooms
- 500ml vegetable stock
- 2 medium potatoes
- 2 medium onions
- half a parsley root
- 2 medium carrots
- 4 teaspoons olive oil
- 1 teaspoon salt, half a teaspoon black pepper, a pinch of ground cumin, half a flat teaspoon turmeric.
- Fresh parsley,
- 6 roasted mushrooms
- Vegan Cheddar Cheese
Instructions:
Wash all vegetables, peel (except mushrooms), cut into cubes, add powdered spices and pour vegetable/chicken broth. Cook for 1 hour on low heat.
Blend everything until creamy, pour into another pot. Fry mushrooms in olive oil
Pour the cream soup into a bowl, sprinkle with cheddar cheese, add roasted mushrooms and fresh parsley.
Enjoy !