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  • Mushroom soup

Mushroom soup

Posted on Sep 26th, 2020
by Irene Milito
Categories:
  • Italian recipes

This simple mushroom soup delivers all the taste of wild mushrooms without the price tag! Reconstituted dried porcini are blended with vegetables and served with sautéed chestnut (cremini) mushrooms and pancetta. If you like, you could use a selection of wild fungi in season and, for vegetarians, omit
the pancetta. Dried porcini are obtainable from all good Italian delis and larger supermarkets.

Cooking time: 25 minutes (including preparation)

Portions: serves 4

Ingredients:

  • 30 g/1 oz dried porcini
  • 4 tbsp extra-virgin olive oil, plus extra for drizzling 
  • 1 large onion, finely chopped 
  • 1 celery stalk, finely chopped 
  • 1 large carrot, finely chopped needles of 2 rosemary sprigs 
  • 2 garlic cloves, finely chopped 
  • 750 ml/26 fl oz/3¼ cups vegetable stock (bouillon) 
  • 20 g/¾ oz/4 tsp butter 50 g/1¾ oz pancetta, cubed 
  • 180 g/6¼ oz chestnut (cremini) mushrooms, sliced 
  • Sea salt, to taste

Preparation:

Place the dried porcini in a bowl, pour over warm water to cover, and leave to soften while you prepare the vegetables. Heat 3 tbsp of the olive oil in a large saucepan set over a medium heat. Add the onion, celery, carrot, half the rosemary and half the garlic, and sweat for about 3 minutes. Drain the porcini
(reserving the soaking water), roughly chop, add to the pan and continue to sweat for 2 minutes. Add the porcini soaking liquid and vegetable stock and simmer for 8 minutes. Meanwhile, heat the butter and 1 tbsp of olive oil in a frying pan (skillet) set over a medium heat. Add the pancetta, the remain-
ing rosemary and garlic, and sweat for 1 minute. Add the chestnut mushrooms, seasoning with some salt, and sauté for about 5–6 minutes, until the mushrooms are nicely browned all over. Put the vegetables and stock into a food processor or blender and blend to a smooth consistency. Divide between 4 soup bowls, top with the sautéed mushrooms and pancetta, drizzle
with a little olive oil and serve.

Irene Milito

Chi sono

Chi sono

Ciao e benvenuti, mi chiamo Irene Milito e vivo a Cosenza in Calabria. Fin da piccola ho avuto la passione per la cucina e la vita sana in generale. Tutti i miei consigli sono sicuri al 100% e le ricette sono super collaudate, realizzare con ingredienti sani e semplici, ma soprattutto realizzate con tanto amore e passione per la cucina.

Ricette

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