Mushroom soup with mascarpone
6 servings
30 minutes
Mushroom soup with mascarpone is a refined dish of Italian cuisine that combines the rich aroma of forest mushrooms with the creamy texture of delicate mascarpone. It is a true gastronomic symphony where the earthy flavor of dried and fresh mushrooms harmoniously complements garlic, thyme, and red onion. The broth infuses the soup with depth of flavor, while the mascarpone gives it a velvety tenderness. Italian chefs appreciate this soup for its warming richness, perfect for the autumn-winter season. It is served as a standalone dish accompanied by crispy bread or aromatic herbs. Each sip is a journey to traditional Italian villages where simple ingredients transform into masterpieces. This soup is not just food; it is a true delight that awakens the senses and fills one with comfort.
1
Place dried white mushrooms in a small dish, pour boiling water just enough to cover them, and let them soak.
- Dried porcini mushrooms: 30 g
2
Heat a large frying pan for baking, then add olive oil and chopped fresh mushrooms. Stir quickly for 1 minute, then add garlic, onion, and thyme leaves, and season lightly with salt.
- Olive oil: 30 ml
- Fresh mushrooms: 600 g
- Garlic: 2 cloves
- Red onion: 1 head
- Thyme: 2 sprigs
- Salt: to taste
3
After about 1 minute, moisture will start to release from the mushrooms; at that moment, add half of the chopped white mushrooms and leave the rest whole. Strain the soaking liquid to remove any lumps and add it to the pan. Continue cooking for about 20 minutes until most of the moisture has evaporated.
- Dried porcini mushrooms: 30 g
- Mushroom broth: 1 l
4
Season to taste and add broth. Bring to a boil and cook for about 20 minutes.
- Salt: to taste
- Mushroom broth: 1 l
5
Blend the soup to a puree consistency, add chopped parsley and mascarpone, and season with salt and pepper to taste.
- Parsley: 5 g
- Mascarpone cheese: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste