Porcini mushroom puree soup with garlic croutons
10 servings
60 minutes
Mushroom puree soup with garlic croutons is a true embodiment of Italian cuisine, where simplicity meets sophistication. White mushrooms, with their rich forest aroma, turn into a delicate puree complemented by cream for a silky texture. Garlic croutons add a crunchy note and spiciness, creating the perfect balance of flavors. This soup warms on cool evenings, delighting with the richness of mushroom flavor and velvety consistency. Historically, white mushrooms were valued in Italian gastronomy for their rich taste, and this recipe reflects their delightful harmony with other ingredients. Suitable as an exquisite appetizer or light main dish, it gives every gourmet a sense of warmth and coziness.
1
White mushrooms should be thoroughly washed under cold running water.
- Frozen porcini mushrooms: 1500 g
2
Boil the washed mushrooms on low heat for about 1 hour.
- Water: 2 l
- Frozen porcini mushrooms: 1500 g
3
Clean and chop the onion. Fry in a mixture of butter and olive oil until golden.
- Onion: 1 kg
- Butter: 100 g
- Olive oil: 20 ml
4
Strain the boiled mushrooms. Place the strained broth on low heat, add the fried onion and mushrooms. Cook for another 15-20 minutes, adding salt and pepper to taste.
- Frozen porcini mushrooms: 1500 g
- Onion: 1 kg
- Water: 2 l
5
Remove the cooked soup from heat and puree it in a blender.
6
Add breadcrumbs and blend again to thicken the soup.
- Breadcrumbs: 200 g
7
Combine the mushroom puree with cream and bring to a boil.
- Cream: 500 g
8
Cut the baguette into small cubes and fry in a non-stick pan with the other ingredients for croutons (garlic, olive oil).
- French baguette: 1 piece
- Garlic: 10 g
- Olive oil: 20 ml
9
