A tasty soup, by scent, with the aroma of Earth and heart-warming winter? What you need is the mushroom soup. We have learned to love it at a restaurant in a small town in Etna, Randazzo, and then we made our varying the recipe over the years: This is the definitive ' version ', coded by me. A mixture of mushrooms: Champignon, porcini and chanterelles, a drop of brandy, some’ of flour to make it velvety. And then parsley, Fried tomatoes and Croutons….. Enjoy your meal. If you like soups and soups, take a look at Sardinian fregola soup with clams, the cream of tomato, the rice and fish soup with saffron or to fresh vegetable soup.
Ingredients for 4 people:
- 1 kg of mixed mushrooms: Champignon, porcini mushrooms, Galletti (If you do not find them fresh frozen mix is fine too)
- 10 Blueberry medium or 15 Piccadilly
- a coffee cup of brandy
- 2 tablespoons flour
- 1,5 liters of broth made with a carrot, an onion and a stick of celery
- 2 Bay leaves
- salt and pepper
- half chopped onion
- 10 Tablespoons extra virgin olive oil
- a handful of chopped parsley
- 4 slices of homemade bread for croutons
- 50 grams of grated Parmesan cheese
In a large saucepan put 6 Tablespoons extra virgin olive oil and the chopped onion: heat and sauté the onion for a few minutes, until it becomes transparent.
Add the brandy and evaporate the alcohol part, then the two tablespoons of flour, stirring quickly and diluting it with a few tablespoons of hot stock.
Add mushrooms, cut into chunks, and sauté, stirring well for 2 minutes. Unite, then, the Laurel and all the vegetable stock. Season with salt and pepper and cook over high heat for 30 minutes. In the meantime wash the tomatoes, by depriving them of the Peel, seeds and water and cut into ' diced '.
When the water has taken an inviting dark brown and will be velvety texture, blend in the tomato and parsley and remove from heat. Let it sit for a few minutes and, Meanwhile, cut the bread slices, making croutons that then you will FRY in olive oil, slightly salandoli.
Serve the soup in large bowls sprinkled with grated Parmesan cheese and Croutons.
THE PAIRING: We recommend a The Colli Orientali del Friuli ribolla Gialla, with its floral aromas and elegant, It is ideal with soups, cream soups and soups in General.