The mushroom soup is a great dish very fast to prepare if compared with the time standard for the soups, which of course can be served very hot in winter, that cold or at room temperature for hot summers. In about 40 minutes you can serve this tasty and delicious soup, with various flavors depending on your choice of mushrooms, clearly free. Great for evenings with guests.
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MUSHROOM SOUP
Instructions
Chop finely the onion (1), celery (2) and grate the carrot (3) roughly with the vegetable grating.
Peel (4) and slightly crush the garlic with the back of the knife. Then wash the mushrooms (5), and slice them (6).
The mushrooms are cooked separately and then put into broth with the rest. Take a large frying pan, pour five tablespoons of extra virgin olive oil and heat it. Once warm, put the garlic (7) and then put all the mushrooms (8). Mix well, adding, if necessary, a drop of warm vegetable broth. Let go for about 15 minutes in medium heat, salty and peppered at your liking, and stir well. Add parsley (9) and cook with lid until the end, then set aside.
In the meantime, put five tablespoons of extra virgin olive oil in a large pot and heat it (10), then put the herbs (11) prepared before frying. When they fried, pour the broth (12) and let simmer for 20 minutes, keeping the fire low.
Once ready, add the mushrooms to the broth (13) and let them flavor for about 10 minutes. In the meantime, bake the slices of bread, cut them as you like and place them in each bowl of soup (14). After 10 minutes, add pepper and turn off the fire (15), then serve hot soup plates with croutons.
