Mushroom soup
Porcini mushrooms grow wild throughout the Maremma countryside during the autumn months. In this simple soup, the earthy integrity of porcini mushrooms makes a perfect warm appetizer or main meal.
From the Maremma table with love: a selection of authentic recipes from the heart of the southern Tuscan countryside.
For:4 people
Preparation time: 20 minutes
Cooking time:30 minutes
Ingredients:
6oog of porcini mushrooms
1 clove of garlic
bunch of catmint
parsley (for garnish)
1 liter of vegetable broth
5 slices of crusty bread
olive oil
Method:
- Remove the stems from your mushrooms, clean them and cut them into small pieces.
- Peel and mince the garlic. Heat 5 tablespoons of oil in a pan and brown the garlic over medium heat.
- Add the mushrooms and chopped catmint. Season with salt and pepper.
- Cook until mushrooms are soft.
- Add actions. Bring to the boil. Lower the heat and cover.
- Simmer for 20 minutes.
To serve:
Line each bowl with a piece of toast. Pour soup over. Decorate as desired with parsley and grated parmesan.
Chef Tips: If you can’t get your hands on fresh porcini mushrooms, other wild mushrooms work just as well. Add a spoonful of dried porcini mushrooms soaked for 30 minutes in boiling water to get that earthiness of southern Tuscany.
Nepitella is a wild herb widespread in Tuscany. It can be replaced with a mix of basil and mint.
