The perfect recipe for the change of season: Wild mushroom soup
19 / 05 / 2020
Turn your kitchen into a special haven— somewhere you can enjoy and spend more time with your loved ones, preparing some of the delicious recipes we suggest. This week give this wild mushroom soup a try.
Ingredients for 4 people:
– 100 g shiitake mushrooms
– 25 g mushrooms
– 2 sweet onions
– 2 cloves of garlic
– 400 g plum tomatoes
– A couple of celery sticks
– ¾ of a litre of vegetable broth
– Fresh rosemary
– Fresh thyme
– 1 slice of bread
– Extra virgin olive oil
Heat some oil in a frying pan and toast the slice of bread on both sides. Set aside.
Add a little more oil in the same frying pan and sauté the chopped onions for about ten minutes over a low heat.
Add the finely chopped garlic and the chopped mushrooms and sauté for a couple more minutes.
Add the shiitake mushrooms, celery (stems and leaves) cut into small pieces and sauté for a few more minutes.
To finish, add the finely diced plum tomatoes and herbs. Leave for five more minutes and then remove from the heat.
Pour all the ingredients into a pressure cooker, add the vegetable stock and season with salt. Close the pot and leave for five minutes once the pressure has built up.
When you open the pot, add the crumbled bread to the soup.
Note: The shiitake mushroom can be replaced with common mushrooms. The celery can be replaced with leeks, and the herbs can be replaced with any other that you may have such as basil or oregano; best if fresh, but if this is not possible, they can be dried herbs.
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