Recipes
Mushroom soup: a dish that smells of autumn!
The mushroom soup is inviting and fragrant, perfect to serve during autumn evenings and to enjoy a single dish with an inimitable flavour.
If you want a unique dish with great flavour, then mushroom soup is for you! Warm, inviting , fragrant and very easy to make, this dish is perfect if you have a lot of mushrooms in the fridge and want to use them all together to create an exquisite dish . In fact, we advise you not to use a single variety (unless it is porcini mushrooms), so as to have a dish with multiple nuances of flavour.
We recommend using a terracotta pot, which will give it an even more authentic flavour, and serving the soup with toasted bread croutons . Let's get started right away!
How to make champignon and porcini mushroom soup
- Start by making a sauté , and then cutting and cleaning all the vegetables. Finely chop the onion and celery, then clean the carrot by removing the external peel and cut it into small pieces.
- Also peel the potatoes and cut them into 1.5 cm pieces.
- Finely chop the garlic, rosemary and chilli pepper with a knife and brown everything in a pan, preferably terracotta , together with 3 tablespoons of oil.
- Then add the sauce and leave to flavor for another 2-3 minutes.
- Clean the mixed mushrooms , using a knife or kitchen cloth to remove any earthy residues. Once done, cut them into small pieces and place them in the pot together with the potatoes. Add salt and pepper and leave to brown for two minutes, then cover slowly with the boiling broth. Continue cooking for 20 minutes. If it dries out too much, gradually add more broth.
- In the meantime, toast the bread slices in the oven with the grill mode for 5 minutes or until they are nice and crispy.
- When the broth has reduced, turn off the heat and season with a drizzle of raw oil. Serve with crusty bread.
Your mushroom soup is ready, enjoy your meal !
Mushroom soup: some variations
Like all soups, this one can also be modified according to taste. One of the most popular variations is the one with potatoes, which with their sweetness will make the dish truly delicious . However, if you prefer a lighter dish then we recommend omitting them and thus making the classic mushroom soup but without potatoes.
You can then turn it into a mushroom soup by simply adding cereals . During cooking you can add spelled, barley or even rice. Obviously, make sure you calculate the cooking times well (we really like spelled and mushroom soup).
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Soup, soup, cream, velouté: let's discover the differences
The last combination we propose is to make a chickpea and mushroom soup. In this case, take the cooked chickpeas and mash them with a fork, or blend them with a drizzle of oil, salt and pepper. Add them together with the broth and let them cook: you will get a thicker soup , but you will see how it tastes!
If you prefer a more enveloping first course, then we recommend you try our mushroom cream soup : with croutons it is perfect for warming up from the first winter cold.
Conservation
We recommend consuming the dish at the moment , whatever version you decide to prepare. Cooked mushrooms quickly lose their aroma and breathtaking taste, don't miss it! We also advise against freezing in the freezer.
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