9 July, 2015
Zuppa di porcini
Mushroom Soup: Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods.
- 2 cups Porcini mushrooms
- 4 tbsp olive oil
- 2 Shallots, coarsely chopped
- 4 Garlic clove, chopped
- 2 cups Mushrooms sliced (wild)
- 2 tbsp Pine nuts
- 2/3 cup Heavy Cream
- 1 cup Water
- 1 Salt and pepper to taste
- 4 Green onions (scallions), sliced
- 4 cups Beef stock
- Put the dried porcini and the wild mushroom in a bowl and add 3 cups of warm water and let soak for 20-30 minutes. Strain all the liquid and reserve for later. Finally chop the porcini.
- Heat the oil in a large sauce pan. Add chopped shallots, garlic and green onions and cook gently for 5 minutes or so.
- Add the mushrooms to the pan. Stir over medium heat for a few minutes until they begin to soften. Pour in water, beef stock, salt & pepper. Cover and simmer gently for 30 minutes, stir occasionally.
- Pour the soup into a blender or food processor until smooth. Return the soup into the pan and stir in the heavy cream stirring. Check consistency and add more stock if the soup is too thick. Taste for seasoning.
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Nutrition Facts
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