Mixed mushroom soup is a warm and comforting dish, perfect for autumn days. The mixed autumn mushrooms, enriched with vegetable broth and the aromas of garlic, parsley, rosemary, and thyme, give this soup an intense and rich flavor. It is all completed with a base of butter and flour that gives creaminess to the dish. Seasoned with extra virgin olive oil, salt, and black pepper, this mixed mushroom soup is true comfort food.
Clean the mushrooms from dirt and wipe them with a damp cloth, then cut them into chunks
Brown garlic, rosemary, and thyme in plenty of oil; sauté the mushrooms, 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 part of the broth
Cook for 10 minutes, stirring, add the mushrooms and the remaining broth, cook for another 10 minutes, and serve with parsley
Pan
Wooden Spoon
Knife
Italia
| Energy (kcal) | 25.98 |
| Carbohydrates (g) | 1.93 |
| of which Sugars (g) | 0.44 |
| Fat (g) | 1.41 |
| of which Saturates (g) | 0.68 |
| Protein (g) | 1.19 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.22 |
