Paraguayan Mushroom Soup (sopa De Champiñones)
This Paraguayan Mushroom Soup, also known as Sopa de Champiñones, is a delicious and comforting dish that is perfect for a cozy night in. The earthy flavors of the mushrooms combined with the rich broth make this soup a favorite in Paraguayan cuisine.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the mushrooms to the pot and cook until they release their liquid and start to brown.
- Pour in the vegetable broth and add the dried oregano. Season with salt and pepper to taste.
- Simmer the soup for 20 minutes, then stir in the heavy cream.
- Remove the pot from the heat and use an immersion blender to blend the soup until smooth.
- Return the pot to the stove and heat the soup through. Adjust the seasoning if needed.
- Serve the mushroom soup hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 10g
Supplies
Large pot Immersion blender
Tools
Cutting board Knife Wooden spoon
Serving suggestions
Serve the Paraguayan Mushroom Soup with warm crusty bread or alongside a fresh green salad for a complete meal.
Tips & tricks
For a creamier texture, you can add more heavy cream or a dollop of sour cream before serving.
Cost
$10