Go Back Email Link

mushroom soup recipe with parmesan broth

Course Soup
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 1 carrot
  • 1 fresh onion
  • 1 garlic clove
  • 4 allspice berries
  • 1 rosemary sprig
  • 1 parsley sprig
  • 2 4-5 inches squares of parmesan rinds
  • 3 cups of water
  • salt
  • 2 big handfuls of chanterelle style mushrooms
  • chili oil or extra virgin olive oil and a pinch of chili

Instructions

  1. Make the broth: place all the ingredients, except salt and mushrooms, in a large pot; bring them to a boil and simmer 25-30 minutes. Meantime clean and chop the mushrooms.
  2. Drain the broth. Return it to the pot and salt to taste. Bring to a boil, once again, and add the mushrooms. Cook for about 5 minutes or until fork tender.
  3. Serve hot with a drizzle of chili oil (or olive oil and a pinch of chili) and fresh parsley. I also tried to squeeze some orange in it: delicious.