Chilled Marinated Mushroom Soup
Cool down with the elegant and refreshing flavors of Chilled Marinated Mushroom Soup, a silky masterpiece perfect for warm days or sophisticated starters. Made with a rich blend of cremini and white mushrooms, this soup is elevated with aromatic shallots, garlic, and fresh thyme, simmered in vegetable broth for maximum depth of flavor. A splash of white wine vinegar and creamy Greek yogurt lends a tangy balance, while ice water creates its irresistibly smooth, chilled texture. Ideal for make-ahead meals, this soup is refrigerated to perfection and served garnished with tender mushroom slices and fresh parsley. Whether enjoyed as an appetizer or a light main course, this no-fuss mushroom soup delivers earthy, gourmet flavors in every spoonful. Keywords: chilled mushroom soup, marinated mushrooms, cooling appetizer, creamy soup recipe, vegetarian soup.
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Recipe Information
Ingredients
- 300 grams Cremini mushrooms
- 200 grams White mushrooms
- 3 tablespoons Olive oil
- 1 medium Shallot
- 2 units Garlic cloves
- 4 cups Vegetable broth
- 2 teaspoons Fresh thyme
- 2 tablespoons Fresh parsley
- 2 tablespoons White wine vinegar
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 125 grams Greek yogurt
- 1 cup Ice water
Instructions
Clean the mushrooms by gently wiping them with a damp cloth. Slice the mushrooms thinly and set aside.
Peel and finely chop the shallot and garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallots and garlic, and sauté for 2-3 minutes until soft and fragrant.
Add the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and become tender.
Stir in the thyme, cooking for an additional 1 minute to release its aroma.
Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.
Remove the skillet from heat and let it cool slightly. Transfer the mushroom mixture to a blender, ensuring you reserve a few mushroom slices for garnish if desired.
Add fresh parsley, white wine vinegar, salt, black pepper, Greek yogurt, and the remaining tablespoon of olive oil to the blender. Blend until smooth and creamy.
Slowly add the ice water to the blender while it’s running to achieve a chilled, silky consistency. Blend thoroughly.
Taste the soup and adjust seasoning as necessary. Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours to chill completely.
Serve the soup in small bowls, garnished with reserved mushroom slices and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.1 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
