🥘 Spanish · Soup · Hard difficulty · Vegan
Mushroom Caldo Gallego
A zesty Spanish soup built around mushroom, seasoned with white beans and potatoes.
- Prep time
- 20 min
- Cook time
- 45 min
- Total time
- 1h 5m
- Servings
- 6
- Calories
- 204 kcal
- Protein
- 10 g
- Carbs
- 14 g
- Fat
- 12 g
- Course
- Soup
About this Spanish soup
Mushroom Caldo Gallego is a Spanish soup built around mushrooms. It takes about 1h 5m from start to finish, 20 minutes of prep and 45 minutes of cooking, and serves 6.
Cooking method: soup. Difficulty is rated hard. Vegan, and marked gluten-free in our data.
Good for: light & low calorie, meal prep, one-pot wonders, comfort food, everyday healthy.
Ingredients
Quantities are for 6 servings. Change the servings in the app to rescale them automatically.
- 400 g mushrooms, sliced
- 400 g white beans
- 2 potatoes
- 1 bunch greens
- 1 onion
- 1 tbsp smoked paprika
- 1 litre stock
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Soften a diced onion in a large pot with a splash of oil for 5 minutes.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 2. Add the mushroom and stir for 2 minutes to release its flavour.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 3. Stir in the white beans, potatoes and greens, then pour in about 1 litre of water or stock.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Bring to the boil, reduce the heat and simmer for 31 minutes.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 5. Season to taste; blend half the soup for a creamier texture if you like.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 6. Ladle into warm bowls and finish with stock.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Season in stages, tasting as you go.
Equipment you will need
- Large pot
- Ladle
- Hand blender (optional)
Nutrition per serving
Estimated per serving: 204 kcal, 10 g protein, 14 g carbohydrate and 12 g fat. Roughly 20% of the energy comes from protein, 27% from carbohydrate and 53% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Mushroom Caldo Gallego
Substitutions and variations
- Blend half the soup for a creamy texture without dairy.
- Use vegetable stock to keep it vegetarian, and check labels for hidden gluten or animal products.
- Freeze in portions before adding delicate garnishes, and add them fresh when reheating.
Frequently asked questions about Mushroom Caldo Gallego
How long does Mushroom Caldo Gallego take to make?
It takes about 1h 5m in total: 20 minutes of prep and 45 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 204 kcal, with 10 g protein, 14 g carbohydrate and 12 g fat. These are estimates for the recipe's 6 servings.
Is Mushroom Caldo Gallego gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.
How difficult is it to cook?
It is a challenging recipe that involves several techniques and careful timing. Prepare everything first.
Can I make Mushroom Caldo Gallego ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 6 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.