Soup with wild mushrooms and cream
4 servings
30 minutes
A thick, rich soup in which fresh wild mushrooms, dried wild mushrooms and champignons are responsible for the mushroom aroma. Their harshness is softened by 25% cream and olive oil. This soup is supposed to be eaten with croutons.
1
Soak the white dried mushrooms in a small amount of warm drinking water and let them sit for a while.
- Dried porcini mushrooms: 10 g
2
Clean the mushrooms (preferably do not wash) and slice them thinly. Chop the onion and garlic. In a large deep skillet, heat vegetable oil and butter and sauté the onion, half of the chopped garlic, and mushrooms well in this mixture. The mushrooms should be sautéed; if too much liquid forms in the skillet, it’s better to drain it and add more oil. Add thyme leaves, black pepper, and a little salt.
- Champignons: 100 g
- Shallots: 6 heads
- Garlic: 2 cloves
- Vegetable oil: 2 tablespoons
- Butter: 20 g
- Fresh thyme: 1 stem
- Ground black pepper: to taste
- Salt: to taste
3
Add frozen mushrooms to the pan (for this recipe, it's best to use a mix of Ardo forest mushrooms, which includes oyster, shiitake, porcini, and honey mushrooms). Mix thoroughly with the champignons and fry as well. Squeeze the soaked dried porcini mushrooms and add them to the pan. Stew everything for 4-5 minutes, stirring.
- Fresh mushrooms: 600 g
- Dried porcini mushrooms: 10 g
4
Meanwhile, preheat the oven to 200 degrees. In a heatproof dish, mix the croutons with olive oil, the remaining minced garlic, add salt and black pepper. Place in the oven for 10-15 minutes and toast well, stirring occasionally with a spoon.
- Extra virgin olive oil: to taste
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Croutons: to taste
5
Then pour two cups of broth and the liquid in which the white mushrooms were soaked into the pan. Stir and bring to a light boil. If the soup seems too thick, add more broth (but no more than 4 cups total, otherwise there will be too much liquid). Cook on low heat for 5-7 minutes, then add the cream. Stir gently. Add salt and pepper to taste. Leave on the heat for a couple more minutes.
- Bouillon: 4 glasss
- Dried porcini mushrooms: 10 g
- Cream 25%: 200 ml
- Salt: to taste
- Ground black pepper: to taste
6
Pour the soup into bowls and drizzle each serving with about a tablespoon of olive oil. Sprinkle with croutons.
- Extra virgin olive oil: to taste
- Croutons: to taste