Mushrooms in Broth
calories: low
category: soup
cost: medium
difficulty: easy
preparation time: 40
Ingredients
Porcini mushrooms 4 large ones
Onions 1
Carrots 2
Celery 1 stalk
Garlic 1 clove
Parsley 1 sprig
Rye bread 8 slices
Broth 1 and a half litres
Extra-virgin olive oil 4 spoonfuls
Salt to taste
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Wine Tips
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Onions 1
Carrots 2
Celery 1 stalk
Garlic 1 clove
Parsley 1 sprig
Rye bread 8 slices
Broth 1 and a half litres
Extra-virgin olive oil 4 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Preparation Put two spoonfuls of oil into a pot. Slice the onion, carrot and celery finely and sauté slowly over a low heat. Pour all the broth into the pot and bring it to a boil. Let it cook for a quarter of an hour.
Clean the mushrooms, slice them and sauté them in a pot with two spoonfuls of oil and a clove of garlic. Salt them and spray the diced parsley on them and stir well. Add the mushrooms to the boiling broth and leave them on the fire for 5 minutes.
Put two slices of bread into the soup plates and cover them with the soup. Serve hot. The Chef's tips Petit Rouge is a purply red wine with an intense and fresh perfume, leaving a sensation of wild roses and almonds when older, to be served at 18°C. Curiosity When the sun comes out after the rain, many people go hunting in the woods for mushrooms. The best kind are the porcini this soup is made of. But be careful they are not poisonous.
Clean the mushrooms, slice them and sauté them in a pot with two spoonfuls of oil and a clove of garlic. Salt them and spray the diced parsley on them and stir well. Add the mushrooms to the boiling broth and leave them on the fire for 5 minutes.
Put two slices of bread into the soup plates and cover them with the soup. Serve hot.
