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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Clean the mushrooms by gently wiping them with a damp cloth. Slice the mushrooms thinly and set aside.

Step 2

Peel and finely chop the shallot and garlic cloves.

Step 3

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.

Step 4

Add the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and become tender.

Step 5

Stir in the thyme, cooking for an additional 1 minute to release its aroma.

Step 6

Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.

Step 7

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.

Step 8

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.

Step 9

Slowly add the ice water to the blender while it’s running to achieve a chilled, silky consistency. Blend thoroughly.

Step 10

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.

Step 11

Serve the soup in small bowls, garnished with reserved mushroom slices and a sprinkle of fresh parsley.

Nutrition Facts

Serving size	(1934.5g)

Amount per serving	% Daily Value*
Calories	975.2

Total Fat 52.4g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 6.8g
Cholesterol 4.2mg	0%
Sodium 4677.1mg	0%
Total Carbohydrate 89.4g	0%
Dietary Fiber 18.2g	0%
Total Sugars 30.6g
Protein 40.4g	0%

Vitamin D 21IU	0%
Calcium 330.8mg	0%
Iron 8.5mg	0%
Potassium 4014.2mg	0%

*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.

Source of Calories

Fat: 47.6%

Protein: 16.3%

Carbs: 36.1%