Preparing a mushroom soup is simple, just follow these basic steps for a perfect and full of flavor
There mushroom soup it is a real comfort food: with that particular perfume and those flavors so intense, it is perfect served alone or accompanied by toasted bread crostoni. It is a dish that can be enjoyed in these winter evenings and lends itself to being prepared the day before! Indeed, prepared in advance becomes even better.
Which mushrooms to choose?
For a soup full of flavors the most suitable mushrooms are without doubt i porcini, which can be chosen either fresh, dried or still frozen. Excellent combination with i chanterelles, also rich in aromas and taste. The most delicate are instead the champignon, which would be good to use not alone but together with chanterelles or porcini, for a more tasty and full dish.
How to clean mushrooms
The recipe for mushroom soup
Ingredients500g porcini mushrooms or fresh chanterelles (or 100g dried mushrooms), 2 small (or large) potatoes, 1 garlic clove, 1 celery stalk, 1 onion, 2 carrots, parsley, 2 flour spoons, 2 milk glasses , 500 ml vegetable stock, grated cheese, butter, extra virgin olive oil, salt, pepper.
Method: clean the mushrooms and then slice them. If you use the dried ones, let them soak for about 30 minutes. Peel the potatoes and let them into squares. Wash and cut the celery, carrots, onion and garlic into small pieces and brown them in a pan with a little extra-virgin olive oil. Add the potatoes to the pan and cook, adding a little water if necessary. When the potatoes are soft, add the mushrooms that you have previously washed and sliced. If you use the dried ones, squeeze them and add them to the potatoes. Cook for 10 minutes and then blend a part, leaving aside the other one that will serve to serve. In a saucepan, toast the flour with the butter and then add the milk, stirring with a whisk to avoid lumps. When the milk is hot, add the mushrooms, only the smoothies, and the vegetable stock. Cook until the mixture has reached the desired consistency, then switch off. Season with salt and then pour the soup into the dishes, decorating with whole mushrooms, those kept aside. Serve the hot soup with a sprinkling of cheese, a pepper and a drizzle of extra virgin olive oil.
