Soup of mushrooms, porcini and chanterelle mushrooms. L & #8217; fall into the pot: the scent of the forest, the warmth of a steaming soup, the crispy croutons, that slightly velvety broth that tastes like a fireplace and mountain. The mushroom soup is a versatile dish, eclectic, always stylish and always welcome: This version is francesizzante, Why lel has a light roux with butter and flour bases, which causes the stock takes a slightly velvety consistency that makes it hearty and delicious. I use mixed mushrooms: porcini and chanterelles (chanterelle mushrooms), indispensable, But even pioppini and some mushrooms, as a matter of volume and texture. If you want to make it right, You must first prepare a broth with pieces of scrap and some mushroom stem, in order to give to the soup that unmistakable note of underbrush. If you want to do it in a hurry, You can use a vegetable broth or with mushrooms ready, but you already know that I would suffer much. Yet, When cooked, add a little’ of cream, to make the soup more delicate and creamy, but you can also replace it with coconut milk for a taste more & #8216; fusion & #8217;, Maybe replacing the parsley with a more exotic, lemon grass or just with chives. Do not forget to have a look, since we are in the right season, all my RECIPES WITH MUSHROOMS. Have a good day!
MUSHROOM SOUP MIXED (easy recipe)Print This
- 200 grams of mushrooms
- 200 grams of mushrooms or chanterelles
- 150 grams of para
- 150 grams of mushrooms
- fresh parsley, to taste
- a carrot
- one shallot
- a coast small celery
- salt and pepper, to taste
- 25 grams of flour
- 30 grams of butter
- a clove of garlic
- a little brandy or cognac or brandy
- 100 ml of cream
- extra virgin olive oil, to taste
- homemade bread for croutons
Wipe all mushrooms, eliminating the lower shaft end and scraping, with a soft brush, the top. Then rub the mushrooms and chanterelles (chanterelle mushrooms) with a soft cloth wet. Cut the mushrooms and chanterelles into pieces, the mushrooms into slices and leave whole para. Set aside a little’ mushroom stems, one of porcini mushrooms, some small pieces of finferlo and some pioppino which will serve for the Mushroom broth.
For the Mushroom broth. Put in a pot the stems, and pieces of mushroom you have saved. Add the carrot, peeled and sliced, shallot, peeled and cut in half, two stalks of parsley and celery pieces. Add 1,5 liters of water and cook on high heat for at least 30 minutes.
Once ready the broth, cut the bread into small cubes and toast it in a pan until it becomes crispy (You can also add a drizzle of olive oil and a little’ black pepper, If you want to make the crostini with a sweet tooth).
For the mushroom soup. Put the butter in a large saucepan and melt over low heat. Add flour and stir until a smooth cream, Add a clove of garlic and cook the roux over very low heat for 1-2 minutes until the cream becomes lightly browned. Add the mushrooms that you cut earlier and Brown over high heat. Deglaze with brandy and, Once evaporated the alcoholic part, Add the boiling stock. Season with salt, combine half of the chopped parsley and cook for 15-20 minutes.
When the soup is ready, combine cream. Serve the mushroom soup in individual bowls, by spraying the dishes with a drizzle of extra virgin olive oil, ground black pepper, little finely chopped parsley and Croutons. Bon appétit!
THE PAIRING: Etna Rosso Doc produced by wineries Planeta. A red wine that comes from Nerello Mascalese, cultivated at an altitude of 500 meters above sea level on Mount Etna. A wine that smells of sour cherry and strawberry, with clear notes of underbrush, from the very drinkable, Thanks to a savory taste and pleasantly acidulous. Closure with hints of pepper and spices.