Wild Mushroom Soup Recipe


  • 1/2 kg wild mushrooms (bought from the farmers market) 
  • 3 medium carrots
  • 2 medium parsley roots
  • 1 medium parsnip
  • 3-4 tables vegetable oil
  • some chopped parsley leaves to garnish
  • salt and pepper to taste

Preparation method:

  1. Wash thoroughly the vegetable roots: carrots, parsley and parsnip. Slice them into 1/2 cm thick rounds.
  2. In a larger pot heat the oil, add the sliced root vegetables and some salt. Saute for 5-10 minutes until fragrant, stirring from time to time.
  3. Wash the mushrooms slightly, under running, do not let them soak in water.
  4. Cut the mushrooms into quarters or larger pieces, because they will look nice in soup.
  5. Pour the mushrooms in the pot and fill it with enough water so it covers all ingredients. Cook for about 45 minutes or until mushrooms are done.
  6. In a cup, mix 1 tablespoon cornstarch with cold water until homogenized then pour into the soup pot, stirring meanwhile, cook for further minute. Season with salt and pepper to taste.
  7. Serve while hot with some chopped parsley leaves on top.