Description
A delightful and nutritious French soup made with fresh vegetables and herbs, perfect for family dinners or gatherings with friends.
Ingredients
- 2 tbsp olive oil
- 2 yellow onions (chopped)
- 2 leeks (only white part) (~1 cup)
- 3 garlic cloves (chopped)
- 8 oz brown mushrooms (chopped)
- 3 cups peeled and cubed potatoes (~10 oz)
- 1 tsp salt
- pinch of black pepper
- 5 cups broth
- ½ cup dry white wine (optional)
- 1 sprig of fresh thyme (chopped)
- 1 sprig of fresh parsley (chopped)
- 1 sprig of fresh marjoram
- 1 sprig of fresh lemon balm
- 1 cup grated Parmesan (or nutritional yeast)
- ½ cup heavy cream (or plant-based cooking cream)
Instructions
- Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened (about 3-5 minutes).
- Add the mushrooms, minced garlic, salt, and pepper. Cook until golden brown (about 5 minutes).
- Add the diced potatoes, broth, and white wine (if using) along with all the fresh herbs. Bring to a simmer and cover the pot. Let cook for about 15-20 minutes, or until the potatoes are tender.
- Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using), allowing it to melt into the soup.
- Taste and adjust seasoning, adding more salt if necessary.
- Blend the soup to achieve desired consistency, being careful with hot liquids.
- Serve hot, garnished with additional Parmesan, olive oil, and fresh herbs.
Notes
Experiment with different vegetables like zucchini or bell peppers. Use homemade broth for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French