Mushroom cream soup in Italian
Puree soups are very common first courses in many countries of the world. And the Italian-style mushroom puree soup is considered one of the most popular European first courses, especially when it comes to restaurants where this dish is ordered very often.
Such a delicious and refined soup is preferred in Italy, France and Greece. And this is not at all surprising, because puree soups are well absorbed, have a pleasant consistency and can be completely included in some kind of diet or children's menu. I offer you several original recipes, for example, a light spring puree soup with green peas, a fragrant puree soup with chicken and mushrooms, or an unusual puree soup with duck and vegetables: a recipe with a step-by-step photo of which you can read on our culinary website.
Everyone knows that soups should be present in the daily diet of any person who tries to eat right. Soups of this kind are very healthy and nutritious. And how perfectly they fit into the everyday menu, what a delicate taste they have!
white champignons - 500 g
champignons "Portobello" - 2 pcs.
dried porcini mushrooms - 1 handful
potatoes - 5 pcs.
carrots - 3 pcs.
white onion - 1 pc.
celery root - 0.5 pcs.
fresh rosemary - 1 sprig
water - 3 l
salt, ground black pepper - to taste
olive oil - to taste
How to make Italian mushroom soup.
1. Take a saucepan, pour water into it and bring to a boil. Then add salt, ground black pepper to taste, and chopped rosemary. 2. Cut the potatoes into small cubes, peel 1 carrot and celery root and put the vegetables in a saucepan. Reduce the heat slightly and continue cooking the vegetable broth. 3. Now we take dried porcini mushrooms, pour boiling water over them, and then grind them. Add them to the soup 20 minutes after the start of cooking. We continue to cook for about 10 minutes more. The result is a great base for our puree soup. 4. Let's prepare the rest of the mushrooms and vegetables. To do this, we chop the white champignons into thin slices, and also cut the Portobello mushrooms into larger slices. We rub the carrots on a coarse grater, and chop the onion finely. Take a frying pan and saute chopped onions and carrots in hot olive oil. 5. After sautéing the onions and carrots, we send them together with the mushrooms to our soup base and bring it to a slight "gurgling" appearance. We continue to simmer the soup for about 15 minutes, do not forget to stir it periodically. Then we remove the pan from the heat, let the soup brew under the lid (as a rule, this procedure takes about 20 minutes). Puree the soup with an immersion blender and pour into bowls. From above, you can decorate it with herbs to taste.
In the end, it is worth noting that mashed soups go well with croutons, which are usually prepared with cheese or spices. Try to plunge into the world of new tastes and variety, and you will certainly continue to experiment in the kitchen!
Bon Appetit!
