Catalan Mushroom Soup

Name: Catalan Mushroom Soup (Soupe de champignons)
Yield: Serves 4–6
Cuisine: Catalan
Ingredients: 175 g fresh mushrooms, wild or cultivated, or a mixture of both, chopped into 2 cm pieces; 2 cloves garlic, chopped; 2 small onions, chopped; 3 tbsp olive oil; 300 g tomatoes, skinned and chopped; 25 g dried ceps, soaked in 500ml warm water for 30 minutes; 4 slices of country bread, fried in olive oil - or toast; ½ tsp hot pimentón;; 750 ml chicken stock; 25 g vermicelli; salt, pepper

Soupe de champignons

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

This is a splendid soup which can be made with mushrooms you have picked or with cultivated mushrooms. If you use foraged fungi, it will not matter too much if they are less than perfect specimens, the soup gains its rich flavour from the dried ceps.

Ingredients

175 g fresh mushrooms, wild or cultivated, or a mixture of both, chopped into 2 cm pieces
3 tbsp olive oil

Europe
France
Gluten-free
Soup
Mediterranean

Method

Heat the olive oil in a casserole and soften the onions for about 15 minutes. Add the garlic, cook a further 5 minutes, then add the fresh mushrooms and let them sweat gently with the onions, stirring often so that they cook evenly. Drain the dried ceps, keeping their soaking liquid. Squeeze the water out of the soaked ceps and chop coarsely, then add to the other mushrooms.

Add the tom