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Catalan Mushroom Soup
Soupe de champignons
- Serves
4–6
- Difficulty
Easy
Published 2012
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 3 tbsp
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
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Very different from cream of mushroom! Chopped mushrooms and tomatoes in a broth, with vermicelli to provide some bulk. I didn't have dried ceps, just dried porcini, so I expect it would have got 5 stars with the former.
Dried ceps and porcini are one and the same thing, I believe. Ceps is just the French word for what the Italians refer to as porcini. I buy them in bulk to make risotto with.
Oh that's good to know. I think I was getting confused with Portobello mushrooms. Thank you!
Yes you could definitely use fresh Portobello mushrooms as well as dried ones. Any mushrooms really.