Zucchini Soup with Mushrooms 

Stuck at home with a terrible cold, it was a clear call for comfort food, best to come from the ingredients that my fridge would still have on offer. I was lucky and could conjure up a nice fresh zucchini and some very aromatic mushrooms. So here’s the recipe for a warming and simple soup that is just the right thing for the cold and wet November days.



Ingredients (serves 1-2):

  • 1/2 yellow onion, finely chopped 
  • 4-6 tablespoons of olive oil
  • 2-3 medium-sized potatoes, peeled and diced
  • 1 medium-sized zucchini, diced
  • Squeeze of lemon
  • 200 ml of Mushroom stock
  • 200 ml of water
  • 4-5 stems of fresh oregano
  • 200 grams of brown mushrooms (medium to large size)
  • Freshly ground black pepper, salt
  • For decoration (optional): 2 small scoops of fresh goat cheese


  1. Heat up 2-3 tablespoons of oil in a large saucepot over medium heat and fry the onion in it until soft. Make sure the onion does not brown.
  2. Remove the onion and set aside.
  3. Add the potatoes and fry on medium heat for two to three minutes. Stir frequently and scrape any brown bits from the bottom. Reduce the heat to low and cover with a lid. Continue frying for approximately 15 minutes, stirring every now and then.
  4. Add the zucchini and fry for another 10 minutes until all ingredients turn soft.
  5. Deglaze a (generous) squeeze of lemon, let reduce for 1 minutes and then add the stock and the water. Mix in the onion and let simmer on low to medium heat for another 10 minutes.
  6. Season with salt and pepper. Pick the oregano leaves off the stems, set aside a few leaves for decoration and add the rest to the vegetables.
  7. Puree with a hand blender and keep warm.
  8. Clean the mushrooms by either brushing off any dirt with a mushroom brush, or wash them in a bowl of cold water with one tablespoon of flour stirred in (fry immediately afterwards). Cut off the bottom end of the stems if necessary.
  9. Cut into quarters.
  10. Heat up 2-3 tablespoons of olive oil in a non stick pan over medium to high heat. Add the mushrooms to the hot oil and fry for approximately five to seven minutes (toss frequently). The mushroom should not turn too soft but should have a nice bite.
  11. Ladle the soup into pre-warmed soup dishes. Add a few mushrooms to each dish. Drop a small scoop of fresh goat cheese in the center and decorate with a few leaves of oregano. Serve warm/hot.

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