Cream of Zucchini & Mushroom Soup Recipe

Zucchini season is in full swing here in Maine. We’ve been pulling them out of our garden like crazy. I love it when I can walk out back and pick free zucchini because, well, it’s just so much more fun than paying $1.99 a pound for them at the grocery store. And the best part is, I know these have been grown without and sort of chemicals. If you have the room, try growing a zucchini plant. They’re very easy to get going and take care of.

Since we have so many zucchini floating around, I figured I’d make some sort of a soup from them. Really, this vegetable is all water, so they break down easily when cooked. I initially found one recipe in my huge Italian cookbook, but it was a bit beyond my skill set. It called for all sorts of things, including the zucchini flowers. Since I didn’t want to complicate things too much, I decided to find another recipe online. I did that and then added some of my own ingredients, such as mushrooms, scallions and Parmesan cheese. The soup came out great and I’m happy to share the recipe for it with you.

Ingredients

Serves: 4-6

3 Medium Sized Zucchinis, Cut into Chunks
1/2 Large Sweet Onion, Peeled and Cut into Chunks
2 Garlic Cloves, Minced
4 Cups Vegetable Broth
2 Tablespoons Sour Cream
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1/3 Cup Scallions, Cut into Rounds
12 Ounces Mushrooms, Sliced
Olive Oil
Grated Parmesan Cheese

Step-by-Step Instructions

I’d like to thank SkinnyTaste for this recipe. Theirs was much more straightforward than my initial choice and it came out superb.

Cook the Zucchini

Add the broth, zucchini, garlic and onion to a large pot over high heat. Bring the liquid to a boil and then reduce the heat to medium-low, cover and cook for 20 minutes.

Cook the Mushroom

Warm a skillet over medium-high heat on your stove top. Add two tablespoons of olive oil to the skillet and then add the mushrooms. Cook for approximately five minutes and then stir the mushrooms and cook for another five minutes. You should be going for a nice brown on the mushrooms, but not cooked so much as to reduce them in size. When finished, turn off the heat.

Blend the Zucchini

With a hand blender, blend the contents of the pot. Then, add in the sour cream, salt and pepper and blend again, gently.

Plate, Serve & Enjoy

Divide the soup between bowls. Then, divide the mushrooms between the centers of the bowls and sprinkle with scallions and Parmesan cheese. Serve and enjoy!

See? That wasn’t so bad. There aren’t many ingredients in this soup, but the flavors are very good. I enjoyed this very much and I’ll be making it again in the future. Thanks for reading!