Creamy Mushroom and Zucchini Soup

The amount of onion is about 80 grams, and potatoes - 120 grams. It's not crucial, you can use a little more or less. Zucchini replaces the potatoes in this recipe, making the soup lighter and fresher. My selection of mushrooms includes chanterelles, porcini, and a couple of nameko mushrooms. Clean and slice the mushrooms, then boil them for about 10 minutes after it starts to simmer. I use rich cream with a fat content of 36%.

Place a pot on the stove, pour about a liter of water into it, and bring it to a boil. Add mushrooms and diced potatoes (previously peeled).

Peel and dice the onion. Also dice the zucchini into small cubes. If you have zucchini with fairly dense seeds, remove the core. The seeds of zucchini are tender, so I don't remove them. Pour oil into a heated skillet and fry the onion for a few minutes until it becomes slightly golden. Then add the diced zucchini and fry for another 2 minutes. Finally, add minced garlic, mix well, and turn off the heat.

Add the fried mixture to the pot with mushrooms and potatoes. Season the soup with salt, bring it to a boil, and cook for about 15 minutes with the lid covered.

Pour cream into the pot, bring the soup to a boil again, and simmer for another 5 minutes. Taste for salt and, if necessary, add more. Peel and mince another clove of garlic. Finally, add marjoram (dried or fresh), minced garlic, and turn off everything after a minute. Let the soup rest for 5 minutes with the lid closed.

Season with pepper according to your preference. We prefer spicy red pepper (directly in the bowl) for a great taste. Of course, it's better and tastier when the soup is rich with tubular mushrooms like cep or birch boletes. But this year I have a shortage of them. If you want to make a thicker soup with plenty of plate-shaped mushrooms, you can add a spoonful of flour when frying the onion and zucchini. If the soup has a lot of spongy mushrooms, they will give it a pleasant thickness. Enjoy your soup!