Mushroom soup is a delicious first course made all over Italy that has its own particular flavor in every place, depending on the ingredients available at the time. Just think about the difference in flavor between mushrooms themselves: A porcini born under layers of soil under a chestnut tree in the mountains will taste much better than one grown on the plains. Among the many variations, we prefer the Calabrian recipe, which is served with toasted crostini for a fuller taste.
Which mushrooms are best for mushroom soup?
Finferli (chanterelle mushrooms), chiodini (honey mushrooms), porcini (penny bun mushrooms), champignon (button mushrooms): These are all perfect for mushroom soup. Even better if mixed together for a more complete dish! If you use them dry, remember to soak them before using them. Then filter their soaking liquid and add it to the recipe for even more flavor!
Cleaning mushrooms
If you have fresh mushrooms at your disposal, arm yourself with a small knife to scrape off any soil residue from the stalk and cut away the ends. Then take a paper towel sheet and gently rub them from the cap to the stalk. Never use water – this makes them too soft and might ruin them altogether. Slice and sauté with the oil and garlic.
Mushroom soup recipe
Ingredients:
about 7 cups (800 g) assorted fresh mushrooms (or partly dried)
2 cloves of garlic
coarse salt
1 onion
1 carrot
1 bunch fresh parsley
1 tbsp flour
tomato sauce
grated pecorino cheese
4.2 cups (1 lt) meat stock
homemade bread, slices
salt
pepper
Method:
Clean and slice the mushrooms. Transfer to a pan and sprinkle with salt. Leave them like this for two hours.
In a saucepan, fry the garlic, onion, and carrot slices with a veil of extra-virgin olive oil. Once golden-brown, add a spoonful of flour, a little water, and stir.
Then, add three tbsps tomato sauce and the mushrooms, cleaned of excess salt.
Add the stock and let it cook until the mushrooms are ready.
Meanwhile, toast the slices of bread, rub them with a clove of garlic and place them on a serving dish.
Pour the mushroom soup on the bread, sprinkle with fresh parsley, and serve.
Cover Photo: shot by Ewan Munro in Trastevere, Roma Sparita - Creative Commons.