The real mushroom soup
This is a mushroom soup because it should be - rich, appetizing and filled with earthy flavor. "
INGREDIENTS
1 small few dried porcini mushrooms
olive oil
600 g of mixed fresh wild mushrooms (chanterelles, chanterelles, death trumpets, shiitake, oysters), cleaned and sliced
2 garlic cloves, peeled and thinly sliced
1 purple onion , peeled and finely chopped
1 handful fresh thyme, pick the leaves
sea salt
freshly ground black pepper
1 liter of organic chicken or vegetable broth
1 few fresh parsley, the leaves are picked and roughly chopped
1 tablespoon mascarpone
1 lemon
truffle oil, optional
INSTRUCTIONS
1.Place the porcini mushrooms on alittle plate, add boiling water just to hide and let it set. Get an outsized pot of hot casserole type, then add some vegetable oil and your fresh mushrooms. Stir very quickly for one minute, then add the garlic, onion and thyme and a touch seasoning. After a few minute you'll probably see the mushrooms cooking in moisture and at now add half your porcini mushrooms, chop, and leave the remainder whole. Strain the soaking liquid to get rid of seeds and increase the pan. Continue cooking for about 20 minutes until most of the moisture is gone.
2.Season and increase your broth. let it simmer for about 20 minutes. Usually, I take half the soup out of the pan and puree it at now , then pour it again, adding parsley and mascarpone and punctiliously seasoning to taste.
3.You can serve this soup however you wish , but there are a couple of things to recollect about finishing it. Mix a pinch of salt and pepper with grated lemon and half the juice, then pour a touch within the middle of the sauce. once you are close to eat it, provides it a stir and it gives an honest taste. Another thing you'll consider is that the small slices of toasted crostini that are placed within the bottom of the bowl before pouring the soup. otherwise you can even quickly fry up beautiful mushrooms - like chanterelles, chanterelles or oysters - and sprinkle them over the soup. If I'm getting to use truffle oil, I'll use it myself - a couple of drops on top before serving.
