Creamy mushroom soup
6 servings
45 minutes
Creamy mushroom soup is an exquisite dish of European cuisine that delights with its velvety texture and rich flavor of forest mushrooms. The origins of this soup trace back to ancient French and Italian traditions, where cream and mushrooms create a harmonious combination. Fragrant thyme and parsley add freshness, while sautéed mushrooms deepen the flavor. This soup wonderfully warms during the cool season and is perfect as a light yet hearty lunch or dinner. It is served with a crispy ciabatta toast that complements the soup's tenderness and makes it a true gastronomic delight.
1
Clean the mushrooms with a brush, then chop them finely.
- Fresh mushrooms: 600 g
2
Clean and finely chop the onion, celery, and garlic, then chop the parsley with the stems and finely chop the thyme leaves.
- Onion: 1 head
- Celery stalk: 2 pieces
- Garlic: 3 cloves
- Parsley: 5 sprig
- Thyme: 3 sprigs
3
Heat some olive oil in a large pot over medium heat, add onion, celery, garlic, parsley stems, thyme leaves, and mushrooms, cover with a lid and sauté lightly until softened.
- Olive oil: 30 ml
- Onion: 1 head
- Celery stalk: 2 pieces
- Garlic: 3 cloves
- Parsley: 5 sprig
- Thyme: 3 sprigs
- Fresh mushrooms: 600 g
4
Spoon out 4 tablespoons of mushrooms and set aside for later.
- Fresh mushrooms: 600 g
5
Pour the broth into a pot and bring to a boil over medium heat, then reduce the heat to low and simmer for 15 minutes.
- Mushroom broth: 1.5 l
6
Season with salt and black pepper to taste, then blend until smooth.
- Salt: to taste
- Ground black pepper: to taste
7
Pour in the cream, bring to a boil again, and turn off the heat.
- Cream 20% fat: 75 ml
8
Grill the ciabatta (one piece per serving) on a hot grill pan, then top with most of the prepared mushrooms and lightly drizzle with extra virgin olive oil.
- Ciabatta: to taste
- Fresh mushrooms: 600 g
- Extra virgin olive oil: to taste
9
Pour the soup into bowls, garnish with chopped parsley and remaining mushrooms, and serve with toasted ciabatta.
- Parsley: 5 sprig
- Fresh mushrooms: 600 g