Mushroom soup

This soup is really filling due to the amount of the ingredients used. It’s worth trying for its delicate flavor of mushrooms… Let’s cook! 🙂


  • 5 chicken wings
  • 3 liters of water
  • 500 g mushrooms
  • 2 carrots
  • 1 parsley root
  • 10 potatoes
  • Piece of celery and leek root (about 5 cm)
  • 3 spoons of dried mirepoix
  • Grain of pepper
  • 1 spoon salt
  • Bay leaf and allspice
  • 200 ml of 30 % heavy cream
  • Fresh parsley


  1. Peel, wash and cut the vegetables: carrots, parsley, celery and leek roots into slices. Peel the mushrooms and cut them into thin slices too. Peel and dice the potatoes.
  2. Fill the pot with the 3 liters of water and add the chicken wings. Add salt, pepper, bay leaf and allspice. Cook for 20 minutes.
  3. Add prepared vegetables and 3 spoons of dried mirepoix and cook for another 20 minutes. Then and the mushrooms and cook for 10 more minutes.
  4. Add the heavy cream: First mix some hot soup with the heavy cream and then add it into the soup.
  5. Add some fresh parsley and more salt or pepper if you wish! Enjoy! 🙂

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