Hello, everyone!
As the autumn still lets summer to hang around we can adjust our menu accordingly. When it gets hot in the middle of the day lets have some refreshing and light watermelon salad inspired by Jamie Oliver and when we get together for a dinner we are going to enjoy a bowl of warm tasty soup. And you know what? This soup can work as antidepressant even for lunchtime in case you had a stressful morning at work.
When you feel like you are going to have a stressful morning (sometimes we definitely know it’s coming as we know we did not meet the deadline and a meeting to discuss that situation is already scheduled at 10 am) make it in the evening and take it with you to work in a thermos! It will soothe all the negative feelings acquired after a meeting and it works much better than the sandwich, I promise!
This mushroom soup is our family favorite weekend lunch option, it never gets old, disappears quickly, and is simplicity itself to make. We love love love this soup! It tastes as good 1-2 days later so it’s a good investment of your 30 min time to make lunch or dinner for a couple of days.
Sometimes you need to invest lots of time and labor to get an incredible taste and you know it’s worth it. Sometimes you can spend a couple of minutes and reach the simple but yet elegant and absolutely satisfying taste of your dish. So let’s be simple today!
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Creamy autumn mushroom soup
Ingredients
- 3 quarts water
- 2 big potatoes
- 1 yellow onion
- 1 carrot
- 10 oz pack of mushrooms
- 1 bunch parsley
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp oregano
- 4 tbsp vegetarian mayo
Instructions
- Prepare your ingredients
- Bring water to a boil, while waiting peel and chop potatoes as shown on the pictures or use a slicer or mandolin. Add potatoes to water when it comes to a boil and reduce heat to moderate.
- Take off the foamy residue with the help of tablespoon.
- Peel and chop the onion. Add oil to saucepan. Sauté on a medium heat for 5 min or until soft and translucent but don’t let it start getting golden on edges if that happens take off the heat immediately.
- Meanwhile, peel and shred carrots. When onions are ready add shredded carrot and sauté for 3 more minutes.
- Meanwhile, clean and slice mushrooms and add to onions and carrots.
- Sauté for 5 min or until mushrooms reduce in size in half, add vegetarian mayo at this point.
- Add salt and pepper to soup together with mushroom mixture. Boil for 5 min and take off the stove. Add chopped parsley and serve with white bread croutons. Bon Appétit! Bon Appétit!
