Milanese cream soup with champignons
4 servings
30 minutes
Milanese mushroom puree soup is an exquisite dish of Italian cuisine that combines a delicate texture with a rich flavor. This recipe originated in sunny Milan, where traditions blend with refined taste. The soup is based on chicken broth enriched with white sauce and tomato puree, adding a slight tanginess. Thinly sliced mushrooms, pieces of ham, and pasta create a harmony of textures, while cream and egg yolk add creaminess. This dish is perfect for a cozy dinner, warming and delighting with its sophisticated taste. It can be served with crispy croutons or a glass of white wine, enjoying every sip of the aroma of Italian culinary tradition.
1
Prepare white sauce in chicken broth. Stew the tomatoes, strain them through a sieve, and combine with the sauce.
- Tomatoes: 280 g
2
Boil the pasta and cut it into pieces 0.5 cm long. Clean the fresh mushrooms (truffles or champignons), boil them, and slice them thinly. Also, cut the ham.
- Pasta: 120 g
- Button mushrooms: 20 g
- Pork ham (leg): 100 g
3
Put the products in the sauce and bring to a boil, stirring.
- Tomatoes: 280 g
4
Before serving the soup, mix cream with mashed egg yolk and butter. To prevent the yolks from curdling, the soup temperature should be 75–80 degrees.
- Cream: 80 g
- Egg yolk: 2 pieces
- Butter: 40 g
- Salt: to taste
