Mixed mushroom soup is a warm and enveloping dish, perfect for autumn days. Mixed autumn mushrooms, enriched by vegetable broth and the aromas of garlic, parsley, rosemary and thyme, give this soup an intense and rich flavor. Everything is completed by a base of butter and flour that gives the dish creaminess. Seasoned with extra-virgin olive oil, salt and black pepper, this mixed mushroom soup is true comfort food.
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Clean the mushrooms of any soil and rub them with a damp cloth, then cut them into pieces
Brown the garlic, rosemary and thyme in plenty of oil; sauté the mushrooms in it, then stew them over a lower heat for 15 minutes; season with salt and pepper
Melt the butter, add the flour, toast it and add some of the broth
Cook for 10 minutes, stirring, add the mushrooms and the remaining broth, cook for another 10 minutes and serve with parsley
Frying Pan
Wooden Spoon
Knife
Italia
| Energy (kcal) | 48.19 |
| Carbohydrates (g) | 4.51 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 1.98 |
| of which Saturates (g) | 1.01 |
| Protein (g) | 2.61 |
| Fiber (g) | 1.68 |
| Sale (g) | 0.01 |
