Mushroom soup recipe

This mushroom soup is best prepared with fresh brown cap mushrooms like rovellons or portabello mushrooms. But if you don't have fresh forest Mediterranean style mushrooms available, you can prepare this mushroom soup recipe with other edible mushrooms like dried shitakes.

Mushroom soup recipe.

Mushroom soup.

Ingredients for this mushroom soup recipe

• 4 cups vegetable broth or water
  
• 1/4 of a big onion - very finely chopped
• 7 ounces brown cap mushrooms
• 2 tablespoons olive oil
• 1 ripe tomato - peeled and very finely chopped
• 3 thin bread slices - toasted

For the picada:

• 1 clove garlic - peeled
• 3 almonds - toasted and unpeeled
• 1 pinch saffron
• 1/4 teaspoon salt

Mushroom soup recipe preparation method

1. Remove any dirt from the mushrooms with a clean towel. Chop and discard the mushroom ends. Chop the mushrooms in 4 pieces if they are big, or in 2 pieces if they are smaller.


2. Heat 2 tablespoons olive oil in a deep pot over medium-low heat. Add the chopped mushrooms and sautee for a moment. Add the onion and stir. When the onion has turned golden, add the tomato, and sofry for 8 minutes. Then add the broth (or water if you don't have broth available), but remember to keep 2 tablespoons of broth for the picada. When the mushroom soup begins to boil, add the slices bread and salt, and cook for 15 minutes on medium-low heat.


3. In the meantime prepare a simple picada. Pound in the following order with mortar and pestle: the garlic, the saffron and the almonds. Dilute the picada with the 2 tablespoons of broth you had set aside.


4. Drop the picada in the cooking pot. Let it boil for an additional 3 or 4 minutes, adjust the salt if necessary, remove from heat. This delicious mushroom soup recipe is ready to be served.

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