Wild Mushroom and Root Vegetable Soup
Cozy Up with Wild Mushroom and Root Vegetable Soup
As the days get shorter and the weather turns crisp, there’s nothing quite as comforting as a warm bowl of soup. This Wild Mushroom and Root Vegetable Soup is packed with earthy flavors, hearty vegetables, and a touch of spice – the perfect antidote to a chilly evening. It’s a vibrant and nourishing meal that’s surprisingly easy to make!
This isn’t your average soup. The combination of wild mushrooms (feel free to experiment with different varieties!) and sweet root vegetables creates a depth of flavor that will tantalize your taste buds. A hint of ginger and turmeric adds warmth and a beautiful golden hue, while a pinch of cayenne pepper provides a gentle kick. We’ve also included Swiss chard for a boost of nutrients and a lovely textural contrast.
Why you’ll love this soup:
- Flavorful & Hearty: Packed with umami from the mushrooms and sweetness from the root vegetables.
- Nutrient-Rich: A fantastic way to get your daily dose of vitamins and minerals.
- Easy to Make: Ready in under 30 minutes, perfect for a weeknight meal.
- Versatile: Easily adaptable to your preferences – swap out vegetables, add protein, or adjust the spice level.
Tips for the Best Soup:
- Mushroom Magic: Don’t be afraid to use a mix of wild mushrooms for a more complex flavor. Shiitake, oyster, and cremini mushrooms all work beautifully.
- Root Vegetable Variety: Carrots, parsnips, and potatoes are classic choices, but feel free to add other root vegetables like sweet potatoes or turnips.
- Spice it Up (or Down): Adjust the amount of cayenne pepper to suit your taste. If you prefer a milder soup, omit it altogether.
- Fresh Herbs are Key: A generous sprinkle of fresh parsley adds brightness and freshness to the finished soup.
Frequently Asked Questions:
Q: Can I use dried mushrooms?
A: Yes, you can! Rehydrate them in hot water for about 30 minutes before adding them to the soup. Remember to strain the soaking liquid and add it to the broth for extra flavor.
Q: Can I make this soup vegan?
A: Absolutely! Simply ensure your vegetable broth is vegan-friendly.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers. It will keep in the freezer for up to 3 months.
Q: What can I serve with this soup?
A: A crusty loaf of bread is the perfect accompaniment for dipping. You could also serve it with a side salad or a grilled cheese sandwich.
We hope you enjoy this comforting and flavorful Wild Mushroom and Root Vegetable Soup! It’s a recipe you’ll turn to again and again throughout the colder months.
Wild Mushroom and Root Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 8 oz mixed mushrooms sliced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup root vegetables diced (carrots, parsnips, potatoes)
- 1/2 inch ginger grated
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- to taste salt
- to taste pepper
- 3 leaves Swiss chard roughly chopped
- 2 tablespoons fresh parsley finely chopped
Instructions
- Heat the oil in a large pot. Add the onions and cook until translucent.
- Add the mushrooms and garlic and gently sauté until softened (about 5-7 minutes).
- Add the broth, root vegetables, ginger, turmeric, cayenne, salt and pepper and bring to a boil; cover and simmer until the vegetables are tender, about 15-20 minutes.
- Stir in the Swiss chard and let wilt 1-2 minutes.
- Ladle into bowls and garnish with the parsley.
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