Mushrooms in broth are a tasty and delicate first course, perfect for warming up autumn days. Their preparation is simple and quick, but the result is always delicious. This vegetarian recipe is a great alternative to classic meat broth. Porcini mushrooms, cooked in vegetable broth with the addition of cream and flavored with garlic and thyme, offer a rich and enveloping taste. You can serve the mushrooms in broth with golden croutons, sprinkled with freshly ground black pepper.
Clean the mushrooms well and slice them thinly
Sauté the crushed garlic in butter, add the mushrooms and cook for 10 minutes
Sprinkle with a little flour, mix well and remove the garlic
Add the broth and cook for 25 minutes
Blend half of the soup and return it to the pot
Bring back to a boil, add the cream and thyme and mix
Serve hot with fried bread croutons in butter
Padella
Cucchiaio di legno
Colino
Store in the refrigerator in an airtight container for up to 2 days
Vegetarian recipe
Italy
| Energy (kcal) | 23.32 |
| Carbohydrates (g) | 0.76 |
| of which Sugars (g) | 0.57 |
| Fat (g) | 1.42 |
| of which Saturates (g) | 0.65 |
| Protein (g) | 1.53 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.25 |
