With its earthy aroma and intense flavor, mushroom soup is a veritable comfort food this time of year — on its own or accompanied by a slice of toast.
Which mushrooms are best for mushroom soup?
Fresh, dried, or frozen Porcini mushrooms are the best variety for a flavorful soup. Pair them with chanterelles or the delicate champignon mushrooms for a richer, fuller soup.
Our recipe for mushroom soup
Ingredients:
1 lb. fresh porcini or chanterelle mushrooms (or 4 oz. dried mushrooms)
2 small potatoes (or one large potato)
1 clove of garlic
1 stalk of celery
1 onion
2 carrots
parsley
2 Tbsp. flour
2 cups milk
2 cups vegetable broth
Parmigiano Reggiano, grated
butter
extra-virgin olive oil
salt
pepper
Method:
Clean and slice the mushrooms. If using dried mushrooms, soak them for around 30 minutes in a bowl of warm water. Peel the potatoes and dice them evenly. Wash and chop the celery, carrots, onion, and garlic, then brown them in a pan with a little extra-virgin olive oil. Add the potatoes to the sauté and let them cook, adding a little water if necessary. Once the potatoes are soft, add the washed and sliced mushrooms. If you use dried mushrooms, squeeze out the excess water and add them to the potatoes. Let them cook for 10 minutes and then blend half of the cooked vegetables, setting the other half aside for serving. In a saucepan, toast the flour with the butter, whisking continuously until golden, then gradually whisk in the milk to prevent lumps from forming. Once the milk starts to bubble from the heat, add the blended mushrooms and the vegetable stock. Cook until the soup reaches the desired consistency, stirring with a wooden spoon. Then turn off the heat and season with salt. To serve, pour the soup into bowls and decorate each bowl with the whole mushrooms previously set aside. Serve the soup piping hot with a sprinkling of grated cheese, pepper, and a drizzle of extra-virgin olive oil.
For 5 more tips on making the perfect mushroom soup, check out the photo gallery above.