Calabrian Mushroom Soup recipe
information
Mushrooms absorb liquid, which can lessen the flavour and affect cooking properties.
Therefore, carefully wipe them with a damp cloth rather than rinsing them in water.
ingredients
2 tbsp olive oil
1 onion, chopped
450 g (1 lb) mixed mushrooms, such as ceps, oyster and button
300 ml (1/2 pint) 1 1/4 cup milk
850 ml (1 1/2 pints) 3 3/4 cups hot vegetable stock
8 slices of rustic bread or French stick
2 garlic cloves, crushed
50 g (1 3/4 oz) 3 tbsp butter, melted
75 g (2 3/4 oz) Gruyere cheese, finely grated
salt and pepper
1 onion, chopped
450 g (1 lb) mixed mushrooms, such as ceps, oyster and button
300 ml (1/2 pint) 1 1/4 cup milk
850 ml (1 1/2 pints) 3 3/4 cups hot vegetable stock
8 slices of rustic bread or French stick
2 garlic cloves, crushed
50 g (1 3/4 oz) 3 tbsp butter, melted
75 g (2 3/4 oz) Gruyere cheese, finely grated
salt and pepper
method
1. Heat the oil in a large frying pan (skillet) and cook the onion for 3 - 4 minutes or until soft and golden.
2. Wipe each mushroom with a damp cloth and cut any large mushrooms into smaller, bite-size pieces.
3. Add the mushrooms to the pan, stirring quickly to coat them in the oil.
4. Add the milk to the pan, bring to the boil, cover and leave to simmer for about 5 minutes. Gradually stir in the hot vegetable stock and season with salt and pepper to taste.
5. Under a preheated grill (broiler), toast the bread on both sides until golden.
6. Mix together the garlic and butter and spoon generously over the toast. Place the toast in the bottom of a large tureen or divide it among 4 individual serving bowls and pour over the hot soup. Top with the grated Gruyere cheese and serve at once.
2. Wipe each mushroom with a damp cloth and cut any large mushrooms into smaller, bite-size pieces.
3. Add the mushrooms to the pan, stirring quickly to coat them in the oil.
4. Add the milk to the pan, bring to the boil, cover and leave to simmer for about 5 minutes. Gradually stir in the hot vegetable stock and season with salt and pepper to taste.
5. Under a preheated grill (broiler), toast the bread on both sides until golden.
6. Mix together the garlic and butter and spoon generously over the toast. Place the toast in the bottom of a large tureen or divide it among 4 individual serving bowls and pour over the hot soup. Top with the grated Gruyere cheese and serve at once.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
