Zucchini & Wild Mushroom Soup

This soup is the kind you make when you want something warm and grounding without turning the kitchen upside down. It’s gentle, vegetable-forward, and built from a few everyday ingredients that quietly do their job.

Ingredients

• 2 medium zucchinis
• 1 small onion
• 1 garlic clove
• A handful of fresh wild mushrooms (such as chanterelles), cleaned
• 1 tablespoon olive oil
• 3 cups hot vegetable stock
• Salt, to taste
• Freshly ground black pepper
• A small pinch of dried thyme or marjoram

Instructions

1. Start by roughly chopping the zucchini — no need for precision here. Slice the mushrooms and set them aside separately.
2. Heat olive oil in a medium pot over low heat. Add the chopped onion with a pinch of salt and cook slowly until soft and translucent, not browned.
3. Stir in the garlic and dried herbs. Let them warm for about 30 seconds, just until fragrant.
4. Add the zucchini pieces and pour in the hot vegetable stock. Bring to a gentle simmer and cook uncovered for about 12–15 minutes, until the zucchini is completely soft.
5. While the soup simmers, heat a small pan and sauté the mushrooms dry for a minute, then add a tiny splash of oil and cook until lightly golden. Season lightly with salt.
6. Blend the soup until smooth using an immersion blender or countertop blender. Taste and adjust seasoning with salt and pepper.
7. Serve the soup hot, topped with the sautéed mushrooms.

Storage Tips:

• This soup keeps well in the fridge for up to 3 days.
• Store mushrooms separately and add them only when reheating for the best texture.
• The soup base can be frozen for up to 2 months, without toppings.

Also worth trying: Breaded Camembert with Almonds and Pistachios, Green Beans with Chanterelles and Walnuts, Easy Pasta with Chanterelle Mushrooms