Quick comfort: Mushroom soup ready in 15 minutes

Soups are simple to prepare, but they usually take a lot of time. Broth takes the longest to cook, sometimes several hours. Other soups are quicker, but they're still hard to call quick dishes. This is because we often cook soups with meat or vegetable stock. They're delicious and hearty, but we can't always afford to wait so long for soup.

In the fall, it's common to come home chilled, dreaming of a warm meal. This soup will be ready in 15 minutes, even if you haven't managed to shop beforehand. The necessary ingredients are usually in the fridge. Let's face it, you'll need vegetable broth. Its preparation takes time, which is why we often have frozen portions handy. It's also good to have boxed or jarred broth available to quickly prepare this soup.

The second important ingredient is mushrooms. During the fresh mushroom season, we tend to overlook them a bit, but they're very nutritious and available year-round. Their taste is mild, and their texture is delicate, making them cook quickly. Additionally, mushrooms are rich in vitamin D, which is especially important in the winter months. They also contain fibre, which aids digestion.

Ingredients:

• ½ bunch of parsley,
• 1 carrot,
• 300 grams of cream cheese,
• 5 potatoes or pasta,
• 55 grams of yellow cheese,
• 625 millilitres of vegetable broth,
• about 10 mushrooms,
• 1 clove of garlic, optional,
• salt and pepper to taste,
• butter for sautéing.

Preparation:

1. Thoroughly wash, dry, and peel the carrot and potatoes, then cut them into small cubes.
2. Clean the mushrooms and slice them. Put some butter in a frying pan and sauté the mushrooms for a few minutes. Add the carrots and potatoes, and continue to sauté until the vegetables are soft. If you're not adding potatoes, cook thicker pasta, such as spirals.
3. In a pot, bring the vegetable broth to a boil, then add the sautéed vegetables and seasonings. When the broth with vegetables starts to boil, gradually add the cream cheese, stirring constantly.
4. Once the cheese is fully melted, you can ladle the soup into bowls. Add the pasta if you're not using potatoes.
5. Sprinkle the soup with grated yellow cheese and chopped parsley.