Hearty Mushroom Soup with Seasonal Root Vegetables

Name: Hearty Mushroom Soup with Seasonal Root Vegetables
Cook time: 60 min
Total time: 60 min
Cuisine: European
Ingredients: yellow onion, large — 1 pcs; carrot medium size — 2 pcs; parsnip — 1 pcs; root celery — 200 g; butter — 70 g; all-purpose flour — 30 g; porcini — 400 g; garlic — 3 clove; vegetable stock or water — 1,5 l; thyme sprigs — 3 pcs; salt by taste; sour cream — 6 tbsp

60 minutes

Medium

For those who believe they’ve tasted every kind of mushroom soup, this recipe is here to change your mind. The heart of this dish lies in its star ingredients: rich porcini mushrooms and a trio of earthy root vegetables—carrots, parsnips, and celery root. Feel free to substitute any other forest mushrooms.

The carrots lend a natural sweetness that gives this soup its unique character. This is why a dollop of sour cream is non-negotiable. It perfectly cuts through the sweetness, bringing all the flavors into a harmonious balance. Remember to stir it into your bowl just before serving.

Soups & Stews European cuisine

24.09.2025

Ingredients for 6 servings:

Base

For Serving

sour cream
6 tbsp

Recipe:

Ingredient Notes:

Mushrooms. The most fragrant soup is made with porcini mushrooms, which you can use either fresh or frozen. If you use frozen mushrooms, be sure to thaw them first. You can also use other forest mushrooms, but the flavor will be less intense. Technically, button mushrooms work too, but they have a very neutral taste compared to porcini.
Onion. A regular yellow onion is more than enough.
Root vegetables. The combination of carrots, parsnips, and celery root provides a rich flavor and aroma. Alternatively, you can add parsley root (or replace the parsnip with it, for example). Turnips also work well here.
Butter. I recommend sautéing the ingredients in butter first, as it adds extra richness to the soup. Don’t reduce the amount of butter; otherwise, there won’t be enough to sauté the flour. You can, in a pinch, use vegetable oil, but the flavor won’t be as complex.
Garlic. It’s best to use fresh garlic here, not dried.
Flour. Use regular all-purpose flour.
Stock. You can use mushroom, vegetable, or chicken stock. Using stock will give the soup a fuller, more intense flavor. Using water will result in a simpler taste.

Let’s start cooking!

Finely chop the onion. Dice the root vegetables and mushrooms into 1- to 1.5-centimeter cubes. Finely chop the garlic.

In a heavy-bottomed saucepan over medium heat, melt the butter. Add the onions and sauté, stirring, for 3-4 minutes.

Add the carrots and cook for another 2 minutes.

Then, add the parsnips and celery and cook for another 2 minutes.

Add the flour and cook for 1 minute, stirring constantly. While stirring constantly, pour in the stock or water, along with salt to taste.

Cook until the root vegetables are partially cooked.

Add the mushrooms and garlic, followed by the thyme.

Cook for about 15 minutes. Remove the thyme and turn off the heat.

Pour the soup into bowls, top with sour cream, and enjoy!

Bon appétit!

This Hearty Mushroom Soup with Seasonal Root Vegetables recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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