Sopa de Champiñones

Sopa de Champiñones is a rich and earthy vegan mushroom soup that captures the authentic flavors of Spanish cuisine. This comforting dish is perfect for a cozy evening, delivering a warm and satisfying experience with every spoonful.

Ingredients

• Olive oil - 2 tablespoons
• Shallots - 2, finely chopped
• Garlic - 2 cloves, minced
• Fresh mushrooms (e.g., cremini or button) - 300 grams, sliced
• Vegetable broth - 500 milliliters
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh parsley - for garnish, chopped

Steps

1. Heat the olive oil in a medium pot over medium heat.
2. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the sliced mushrooms to the pot and cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and have released their moisture.
5. Pour in the vegetable broth, add the dried thyme and bay leaf, and bring to a simmer.
6. Reduce the heat and let the soup simmer for 15 minutes, allowing the flavors to meld together.
7. Season with salt and black pepper to taste, then stir in the lemon juice.
8. Remove the bay leaf, and use an immersion blender to puree the soup to your desired consistency, or leave it chunky if preferred.
9. Serve hot, garnished with fresh chopped parsley.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and nutrients that support immune health.
• Low in calories and fat, making it a heart-healthy option.

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