Mushroom soup recipe without cream.
A parmesan broth-based healthy mushroom soup recipe for comfy vegetarian dinners.
This chanterelle mushroom soup recipe is very simple and light. The base of the soup is a clear parmesan broth made rinds, herbs and spices.
Once you’ve done the parmesan broth, all you have to do is cook the mushrooms in it for five minutes.
Serve this vegetarian mushroom soup recipe with bread and a little chili oil: you’ll love it!
mushroom soup recipe with parmesan broth
- 1 carrot
- 1 fresh onion
- 1 garlic clove
- 4 allspice berries
- 1 rosemary sprig
- 1 parsley sprig
- 2 4-5 inches squares of parmesan rinds
- 3 cups of water
- 2 big handfuls of chanterelle style mushrooms
- chili oil or extra virgin olive oil and a pinch of chili
Make the broth: place all the ingredients, except salt and mushrooms, in a large pot; bring them to a boil and simmer 25-30 minutes. Meantime clean and chop the mushrooms.
Drain the broth. Return it to the pot and salt to taste. Bring to a boil, once again, and add the mushrooms. Cook for about 5 minutes or until fork tender.
Serve hot with a drizzle of chili oil (or olive oil and a pinch of chili) and fresh parsley. I also tried to squeeze some orange in it: delicious.
Enjoy your hot and delicious mushroom soup!