Mushroom soup it is a delicious first course which is prepared in all regions of Italy and which in every place acquires a particular flavor depending on the ingredients that are used from time to time. Just think of the difference in flavor that exists between the mushrooms themselves: a boletus born under the slopes of a chestnut tree in the mountains will be much tastier than one grown in the plains. Among the many variations, we offer you this one, originally from Calabria, which is served with toasted croutons, for an even fuller taste.

What mushrooms do I choose for mushroom soup?

Chanterelles, nails, porcini mushrooms, champignons: they are all perfect varieties for mushroom soup. Better still if you mix together, to get a more complete dish. If you use them dry, remember to soak them before using them, then filter their soaking liquid and adding it to the preparation, to give even more flavor to your recipe.

Mushrooms: how to clean them

If you have fresh mushrooms available, arm yourself with a small knife with which to scrape off any residue of soil from the stem and cut away the final part of the mushroom. Then take a sheet of paper towel and rub them gently, from the chapel to the stem. Never use water because it will make them soft and ruin them. Once this cleaning operation is finished, slice them and put them in the pot with oil and garlic.

The recipe for mushroom soup

Ingredients

800 g assorted fresh mushrooms (or partially dried), two cloves of garlic, coarse salt, an onion, a carrot, a handful of fresh parsley, 1 tablespoon of flour, tomato preserve, grated pecorino cheese, 1 l of meat broth , slices of homemade bread, salt, pepper.

Method

Take the mushrooms, clean them and cut them into slices. Arrange them in a pan and sprinkle them with salt. Leave them like that for two hours. Take a saucepan, put the oil in it and fry the sliced ​​garlic, onion and carrot. When everything is golden brown, add the spoonful of flour, a little water and mix. Then add three tablespoons of tomato sauce and mushrooms, cleaned of salt. Add the broth and cook until the mushrooms are ready. Meanwhile, toast the slices of bread, rub them with a clove of garlic and arrange them on a serving plate. Pour the mushroom soup on the bread, sprinkle with fresh parsley and serve.

Other Recipes you can read:

• Cannellini bean soup – Recipe by – Italian cuisine ..

  First, rinse the beans well, place them in a bowl, cover them with plenty of cold water and let them rest overnight. The next day, drain them and place them ..

• Mushroom roast – ‘s recipe – Italian cuisine reinvented by ..

  First of all, if you haven't bought it already tied, tie the meat with kitchen twine (here's the guide on how to do it best).Season the oil in a ..

• Chickpea cacciucco, the veg version of the Tuscan soup – ..

  If we say chickpea cacciucco, to some it might seem like heresy. But is not so. The origins of the caciucco are lost among myths and legends: ..