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Receta Carlo Rota's Mushroom Soup
by Global Cookbook

Carlo Rota's Mushroom Soup
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  Raciónes: 4

Ingredientes

  • 1/2 lrg onion, diced
  • 1/2 clv garlic, chopped
  • 1 lb cremini mushrooms (454 g)
  • 1 lb button mushrooms (454 g)
  • 2 ounce butter (56 g)
  • 2 ounce flour (56 g)
  • 1 c. lowfat milk (250 ml)
  • 1 pch freshly grated nutmeg
  • 1 Tbsp. extra virgin olive oil (15 ml) Few pinches of thyme, fresh or possibly dry Fresh parsley, minced, for garnish
  • 1 x salt and pepper, to taste Whipping cream, to finish soup

Direcciones

  1. To make to bechamel: start by adding butter to a large heavy bottomed pot over medium high heat then sift flour into butter and stir. Once flour becomes pasty. Slowly add in lowfat milk which has been brought just to the boil. Continue to stir till comes to a boil and thickens, about 5 - 10 min. Add in nutmeg. Season with salt and pepper. Set bechamel aside.
  2. Add in mushrooms to a food processor in batches. Process till finely minced.
  3. Heat up skillet with extra virgin olive oil over medium heat. Add in onions, garlic and thyme. Let cook till soft and golden brown. Add in mushrooms and toss. Season with salt and pepper. When mushrooms start to release their juices, add in the bechamel. Let simmer for about 10 to 15 min on low heat. This is the base of the soup. You can chill at this stage.
  4. To finish the soup, add in whipping cream to base. Let soup heat through. Mix with a wooden spoon. Serve warm in bowl. Garnish with parsley.
  5. This recipe is one from Carlo's parents. This mushroom soup was served at both of his father's restaurants. It's also a big family favourite.