See below for recipe
This is a typical recipe from mountain villages in Italy, it is prepared with care using every ingredient with the utmost respect for nature.
Mushroom Soup – Recipe
RECIPE Adapted by Gianluca Tomasi
Yields 4 servings
Ingredients
- 400 g fresh porcini mushrooms (or 40 g dried porcini, rehydrated)
- 1 medium onion
- 1 carrot
- 1 stalk celery
- 2 tbsp extra-virgin olive oil
- 1 liter vegetable broth (ideally made from vegetable scraps)
- 1 medium potato (for natural creaminess instead of cream)
- 1 sprig thyme or parsley
- Salt and black pepper to taste
- Stale whole-grain bread for serving
Instructions
Preparing the saffron infusion
- Clean the mushrooms
Gently remove dirt from the porcini with a damp cloth or brush. Avoid washing them under running water so they keep their flavor. - Prepare the vegetable base
Finely chop the onion, carrot, and celery. These form the aromatic base of the soup. - Light sauté
Heat the olive oil in a large pot. Add the chopped vegetables and cook for about 5–6 minutes over medium heat until softened. - Add mushrooms and potato
Cut the porcini into pieces and dice the potato. Add them to the pot and cook for 5 minutes. - Simmer the soup
Pour in the hot vegetable broth and add the thyme. Let the soup simmer for about 20 minutes. - Blend partially
Use an immersion blender to blend about half of the soup. This creates a creamy texture while keeping some mushroom pieces. - Serve
Adjust salt and pepper. Serve hot with toasted cubes of stale bread and a drizzle of olive oil.
Sustainable cooking tips ♻️
- Make vegetable broth from scraps (carrot peels, onion skins, celery ends).
- If using dried porcini, strain and use the soaking liquid in the soup for extra flavor.
- Use stale bread for croutons to reduce food waste.
- Leftovers freeze well, so you can store extra portions.
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