Creamy Italian Penicillin Soup With Rosemary Garlic Oil Swirl

There’s a reason this soup is affectionately nicknamed “Italian Penicillin!” Packed with the earthy goodness of mixed mushrooms and a luxurious creamy texture, this soup is a true restorative. But we’re taking it a step further with a fragrant rosemary garlic oil swirl and crispy Parmesan crisps for an extra layer of flavor and texture. This isn’t just soup; it’s an experience. Perfect for a chilly evening or when you’re simply craving something deeply satisfying, this Creamy Italian Penicillin Soup will quickly become a new favorite. Let’s gather the ingredients and begin!

Ingredients You’ll Need

• 500g (1 lb) Mixed Mushrooms (Cremini, Shiitake, Porcini), sliced: A blend of mushrooms provides a complex, umami-rich flavor base. Cremini mushrooms (also known as baby bellas) offer a mild, earthy taste. Shiitake mushrooms contribute a slightly smoky and woodsy note, while porcini mushrooms (if you can find them!) deliver an intensely savory and nutty flavor. Feel free to experiment with other varieties like oyster or maitake mushrooms.
• 150g (1 cup) Onion, finely chopped: The foundation of flavor for many soups, onion provides a subtle sweetness and aromatic depth. Finely chopping ensures it melts into the soup, creating a smooth texture. Yellow or white onions work best here.
• 100g (1 cup) Carrot, diced: Carrots add a touch of sweetness and vibrant color to the soup. Dicing them ensures they cook evenly and blend seamlessly into the creamy base.
• 50g (1 cup) Celery, diced: Celery contributes a subtle savory note and a pleasant crunch when diced. Like carrots, it helps build a flavorful foundation for the soup.
• 2 cloves Garlic, minced (for soup): Garlic is essential for adding a pungent and aromatic kick. Mincing it releases its flavors more readily into the soup.
• 2 tbsp (30ml) Olive Oil (for soup): Olive oil is used for sautéing the vegetables, providing a healthy fat and subtle fruity flavor.
• 1 tsp (5ml) Dried Thyme: Thyme’s earthy and slightly floral notes complement the mushrooms beautifully. Dried thyme is convenient, but you can substitute with 1 tablespoon of fresh thyme leaves if preferred.
• 4 cups (960ml) Vegetable Broth: Vegetable broth provides the liquid base for the soup, adding depth of flavor. Choose a low-sodium broth to control the saltiness of the final dish.
• 240ml (1 cup) Heavy Cream: Heavy cream is the key to achieving the soup’s signature creamy texture. It adds richness and a luxurious mouthfeel.
• Salt and Freshly Ground Black Pepper, to taste: Seasoning is crucial for enhancing the flavors of the soup. Use freshly ground black pepper for the best aroma and flavor.
• 2 tbsp (30ml) Extra-Virgin Olive Oil (for oil swirl): Extra-virgin olive oil is used to infuse the garlic and rosemary, creating a fragrant and flavorful oil for drizzling.
• 2 cloves Garlic, thinly sliced (for oil swirl): Thinly sliced garlic gently infuses the oil with its aroma without becoming overpowering.
• 1 tbsp (15ml) Fresh Rosemary Leaves, finely chopped (for oil swirl): Rosemary adds a piney and aromatic note to the oil, complementing the mushrooms and creating a beautiful visual contrast.
• 50g (1.75 oz) Grated Parmesan Cheese (for crisps): Parmesan cheese crisps provide a salty, crunchy element that adds texture and flavor to the soup.
• 1 tbsp (15ml) Fresh Parsley, finely chopped (for garnish): Fresh parsley adds a pop of color and a fresh, herbaceous note to the finished soup.

Detailed Step-by-Step Instructions for Creamy Italian Penicillin Soup

1. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften and become translucent. This initial sautéing builds a flavorful base for the soup.
2. Bloom the Garlic and Mushrooms: Add the minced garlic to the pot and cook for just 1 minute more, stirring constantly to prevent burning. Then, add the sliced mixed mushrooms. Continue to sauté for 8-10 minutes, stirring frequently. The mushrooms will release their moisture and gradually develop a beautiful golden-brown color. Don’t overcrowd the pot; if necessary, sauté the mushrooms in batches to ensure proper browning.
3. Infuse with Thyme and Simmer: Sprinkle the dried thyme over the vegetables and mushrooms. Pour in the vegetable broth, ensuring all the ingredients are submerged. Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and simmer uncovered for 20 minutes. This simmering period allows the flavors to meld and deepen.
4. Purée to Perfection: Carefully remove the pot from the heat. Using an immersion blender, purée the soup to a smooth and creamy consistency. You can leave a few small mushroom pieces for added texture if desired. Be cautious when blending hot liquids; start on a low speed and gradually increase it to avoid splattering.
5. Enrich with Cream and Season: Stir in the heavy cream, returning the pot to low heat. Gently warm the soup through, being careful not to boil it. Season generously with salt and freshly ground black pepper to taste. Adjust the seasoning as needed to achieve the perfect balance of flavors.
6. Prepare the Rosemary Garlic Oil: While the soup simmers, prepare the rosemary garlic oil. In a small saucepan, combine the extra-virgin olive oil, thinly sliced garlic, and finely chopped fresh rosemary. Warm over low heat for 5 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Remove from heat and let the oil steep for 10 minutes to allow the flavors to fully infuse. Strain the oil through a fine-mesh sieve, discarding the garlic and rosemary solids.
7. Bake the Parmesan Crisps: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Place small mounds (about 1 tablespoon each) of grated Parmesan cheese onto the parchment paper, spacing them apart. Bake for 5-7 minutes, or until the cheese is melted, golden brown, and crisp around the edges. Let the crisps cool completely on the baking sheet; they will harden as they cool.
8. Plate and Garnish: Ladle the hot soup into shallow bowls. Drizzle a thin ribbon of the rosemary garlic oil in a decorative swirl across the surface of the soup. Place one Parmesan crisp on the side of each bowl. Finish with a sprinkle of finely chopped fresh parsley for a pop of color and freshness.

The Science Behind the ‘Italian Penicillin’

This soup isn’t just delicious; it’s rooted in traditional Italian folk medicine. Mushrooms, particularly those used in this recipe (cremini, shiitake, and porcini), are packed with beta-glucans, compounds known to boost the immune system. Garlic, another key ingredient, contains allicin, a potent antimicrobial agent. The combination of these ingredients, simmered in a warm broth, was historically believed to ward off colds and flu – hence the nickname ‘Italian Penicillin’. The cream adds a luxurious texture and richness, while the rosemary and garlic oil provide an aromatic boost and additional health benefits.

Tips for the Best Mushroom Flavor

Achieving a deep, umami-rich mushroom flavor is crucial for this soup. The key is to allow the mushrooms to properly brown during the sautéing process. Avoid overcrowding the pot, as this will steam the mushrooms instead of browning them. If necessary, sauté the mushrooms in batches. Don’t be afraid to let them sit undisturbed for a few minutes at a time to develop a nice sear. Using a variety of mushroom types also adds complexity to the flavor profile.

Variations and Additions

Feel free to customize this soup to your liking. For a heartier version, add cooked white beans or small pasta shapes during the last 10 minutes of simmering. A splash of dry sherry or white wine added after sautéing the mushrooms can also enhance the flavor. If you prefer a vegan version, substitute the heavy cream with coconut cream or cashew cream. You can also add a pinch of red pepper flakes for a subtle kick.

Parmesan Crisp Perfection

Making Parmesan crisps is a simple way to add a delightful textural contrast to the creamy soup. Ensure the Parmesan cheese is finely grated for even baking. Watch the crisps carefully during baking, as they can burn quickly. If they start to brown too rapidly, reduce the oven temperature slightly. Once cooled, store the crisps in an airtight container to maintain their crispness.

Frequently Asked Questions

Can I use different types of mushrooms?

Yes! Feel free to experiment with different mushroom varieties. Oyster mushrooms, chanterelles, or even dried porcini (rehydrated) would all work well.

Can this soup be made ahead of time?

Yes, the soup can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently before serving. Prepare the rosemary garlic oil and Parmesan crisps just before serving for the best flavor and texture.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, as long as you use a gluten-free vegetable broth.

Conclusion

This Creamy Italian Penicillin Soup with Rosemary Garlic Oil Swirl is more than just a comforting meal; it’s a flavorful and nourishing experience. The rich, earthy flavors of the mushrooms, combined with the aromatic garlic and rosemary, create a truly unforgettable soup. Don’t forget to save this recipe to Pinterest for easy access later!

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