Wild Mushroom Soup with Toasted Croutons
 
 
Using a mix of mushrooms adds character to the flavor of the soup. The nail-shaped Chiodini mushroom ("chiodo" means nail in Italian) grows around the bases of trees on the Montello hillside in the province of Treviso. The Chiodini season lasts only two months-September and October. This mushroom is quite easy to identify due to its shape and small size of about 12 cm/.5 in. Chiodini is my favorite mushroom to use because they're readily available where I live, but try a mix of the best looking mushrooms you can find.
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Ingredients
  • 3 T. olive oil
  • 2 small onions, finely chopped (I prefer shallots as they contain more flavonoids and phenols than other members of the onion genus)
  • 600 gms (21 oz) mixed wild mushrooms, cleaned and sliced (chiodini, porcini, morels, chanterelles)
  • 1 T. flour
  • a sprinkle of aromatic herbal salt (In Italy we have sea salt mixed with rosemary, garlic, sage, black pepper) or ½ stock-cube
  • ½ lt (17 oz) water
  • Chopped parsley, just enough
  • MushroomsChiodini MushroomsPorcini MushroomsMorel Mushrooms
Instructions
  1. In a large pot heat the olive oil, add the shallots and cook a couple of minutes until soft.
  2. Add the mushrooms and cook 1-2 minutes.
  3. Add the flour, herbal salt or stock-cube and water. Stir to mix well and cook for 15 minutes until the mushrooms are soft.
  4. Mushroom Soup
  5. Remove from the heat and puree in a food processor or blender.
  6. Add parsley just before serving (heated parsley has a sour taste).
  7. Serve with toasted bread rounds or croutons.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/wild-mushroom-soup/