Mushroom and Pappardelle Soup
6 servings
30 minutes
Mushroom and pappardelle soup is a true embodiment of culinary harmony in European cuisine. Its roots trace back to Italy's rich gastronomic traditions, where pasta has always held a special place at the table. Tender mushrooms infused with Italian spices blend seamlessly with silky pappardelle pasta, while the velvety texture of mascarpone adds depth and tenderness to the flavor. Gremolata made from parsley, garlic, and lemon zest brings refreshing citrus notes that highlight the richness of flavor nuances. This soup is perfect for cozy dinners, warming with its aroma and rich taste. It is both light yet hearty, and its elegant combination of ingredients makes it worthy of even the most refined gastronomic preferences.
1
In a pot, heat the oil over medium-high heat. Add the mushrooms and onion, sauté for 5 minutes.
- Olive oil: 2 teaspoons
- Button mushrooms: 110 g
- White onion: 1 head
2
Add Italian seasoning, then broth. Cover and let it come to a boil.
- Italian seasoning: 0.8 teaspoon
- Vegetable broth: 7 glasss
3
Pour ½ cup of broth, add pasta, let it boil for 3 minutes, stirring occasionally. Remove from heat.
- Vegetable broth: 7 glasss
- Pappardelle: 110 g
4
Pour the reserved broth into the mascarpone, stirring continuously, and then incorporate the mixture into the soup, also stirring.
- Vegetable broth: 7 glasss
- Mascarpone cheese: 70 g
5
To prepare gremolata, blend parsley, garlic, and lemon zest.
- Parsley: 20 g
- Garlic: 1 clove
- Grated lemon zest: 2 teaspoons
6
Pour the soup into bowls. Garnish each bowl with 2 teaspoons of gremolata.
- Parsley: 20 g
