Description
This creamy Italian Penicillin Soup is a restorative blend of mixed mushrooms, aromatic garlic, and fresh rosemary. It’s a comforting and flavorful experience perfect for a chilly evening.
Ingredients
Scale
- 500g (1 lb) Mixed Mushrooms (Cremini, Shiitake, Porcini), sliced: provides umami flavor
- 150g (1 cup) Onion, finely chopped: aromatic base
- 100g (1 cup) Carrot, diced: adds sweetness and color
- 50g (1 cup) Celery, diced: subtle savory note
- 2 cloves Garlic, minced: pungent aroma
- 2 tbsp (30ml) Olive Oil: for sautéing
- 1 tsp (5ml) Dried Thyme: earthy flavor
- 4 cups (960ml) Vegetable Broth: liquid base
- 240ml (1 cup) Heavy Cream: creamy texture
- Salt and Pepper, to taste: seasoning
- 2 tbsp (30ml) Extra-Virgin Olive Oil: for oil swirl
- 2 cloves Garlic, thinly sliced: infuses oil
- 1 tbsp (15ml) Fresh Rosemary Leaves, chopped: aromatic oil
- 50g (1.75 oz) Grated Parmesan Cheese: for crispy topping
- 1 tbsp (15ml) Fresh Parsley, chopped: garnish
Instructions
- Sauté Vegetables: Sauté onion, carrot, and celery for 5 minutes until softened.
- Bloom Mushrooms: Add garlic and mushrooms; sauté for 8-10 minutes until browned.
- Simmer Soup: Add thyme and broth; simmer for 20 minutes.
- Purée Soup: Blend to a smooth consistency.
- Enrich and Season: Stir in cream and season with salt and pepper.
- Prepare Oil: Infuse olive oil with garlic and rosemary; strain.
- Bake Crisps: Bake Parmesan cheese mounds until golden and crisp.
- Plate and Garnish: Ladle soup, drizzle with oil, add crisps, and garnish with parsley.
Notes
For a deeper mushroom flavor, avoid overcrowding the pot when sautéing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: soup,mushroom,creamy,italian,garlic,rosemary,comfort food,healthy