Yes, I dare to say this is the best creamy mushroom soup and you need to try it to convince yourself that it is so. I’ve tried several recipes over the time and none was as tasty and somehow appealing as this one. And since my girls loved it and asked for it every single time I’ve made it, I can say it’s the winner recipe for us.
Usually mushroom soups look grey and really not very appealing, and kids don’t feel tempted to approach and I totally get that. Adding paprika and some turmeric would surely change things, and the taste is also better for this reason. I also find that the parsnip and dill make a great change to the final taste. I really really hope your kids will enjoy this recipe just as much as mine do.
Simply The Best Creamy Mushroom Soup
Not just an ordinary mushroom soup, but one to remember, and to repeat. Appealing and super tasty.
- 1 tbsp olive oil
- 1 tbsp butter/ghee
- 1 big onion chopped
- 2 cloves garlic diced
- 1 lb cremini mushrooms sliced
- 1 small parsnip/carrot chopped
- 2 cups water/vegetables soup
- 1 medium potato diced
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp thyme
- salt and pepper to taste
- 1/2 cup whole milk
- 1 handful parsley chopped
- 2 tbsp dill chopped
Warm a large saucepan over medium high heat and saute the onion, garlic and mushrooms in the olive oil and ghee just until tender.
Add the vegetables soup or water, the parsnip and potato, dill, thyme turmeric and paprika, and cook until veggies are done, then season and puree to desired consistency adding milk as needed.
Finally garnish with parsley and serve with (sourdough) toast.
Yep, I couldn’t give up on one of these pictures, so, although I used to pick 3 photos for each article, you will get an extra picture, just because I love these 😉