Mushroom soup with root vegetables on the Tasty Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/gribnoj-sup-s-korneplodami/

      Notes on ingredients:

      Mushrooms. This soup is most aromatic when made with porcini mushrooms. You can use them fresh or frozen. Frozen mushrooms should be fully thawed before cooking.

      You can also make the soup with other wild mushrooms, but they will have a more restrained aroma. Button mushrooms are technically suitable too, but their flavor is much more neutral compared to porcini.

      Onion. Ordinary bulb onions are more than sufficient here.

      Root vegetables. This uses carrot, parsnip and celeriac. This combination gives a very rich taste and aroma. As an option, you can add parsley root (or replace the parsnip with it, for example). Turnip also works well here.

      Butter. I recommend initially sautéing the ingredients in butter — it further enriches the soup’s flavor. Do not reduce the amount, otherwise there won’t be enough fat to brown the flour.

      You can, in principle, fry in vegetable oil as well.

      Garlic. It’s best to use fresh garlic here, not dried.

      Flour. Use ordinary wheat flour of the highest or first grade.

      Broth. Mushroom, vegetable or chicken broth are suitable. With broth the flavor will be fuller and richer. With water it will, of course, be simpler.

      Now to the preparation.

      Finely chop the onion. Cut the root vegetables and mushrooms into 1–1.5 cm cubes. Finely chop the garlic.

      In a heavy-bottomed pot, melt the butter over medium heat. Add the onion and sauté, stirring, for 3–4 minutes.

      Add the carrot and sauté for another 2 minutes.

      Add the parsnip and celeriac and sauté for another 2 minutes.

      Add the flour and fry, stirring, for 1 minute. While stirring constantly, pour in the broth or water, season with salt to taste. Cook until the root vegetables are half done.

      Add the mushrooms and garlic, and add thyme.

      Simmer for about 15 minutes. Remove the thyme and turn off the heat.

      Ladle the soup into bowls and serve with sour cream — this is essential, otherwise the soup’s flavor will be incomplete.

      Enjoy your meal!

      This recipe for mushroom soup with root vegetables was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

      Want to thank her? It’s easy!