Yum

Mushroom soup – Vellutata di funghi

Mushroom soup – Vellutata di funghi

Mushroom soup – vellutata di funghi, in Italian – is another treat you can grant yourself in this challenging but charming season. So warm and comforting, I appreciate it a lot for its rustic taste and for the easiness in the preparation. The outcome of this simple recipe is in fact a creamy, delicious soup with a very fragrant flavor.

When I lived in Italy, in October I sometimes went with some friends in the woods looking for mushrooms! This is a very loved activity in the mountain and countryside areas, but watch out! It is important to always go with somebody expert so to avoid picking the dangerous ones ๐Ÿ™‚ I personally don’t understand much so I trusted the people I went with, usually more used to recognize the good from the bad ones…the only thing I know is that I love mushrooms! Whether you give me finferli, porcini, cardoncelli, I like all of them and I know how to use them for a big variety of recipes. I love to mix them too, or use them for side dishes together with other vegetables, like carrots, potatoes, peas and so on. I can surely say it is not just me, as this ingredients is very often used in Italian cooking in general, for soups, pasta and many side dishes.

mushroom soup

What is extremely interesting about mushrooms as well is that they have a lot a properties and benefits. They have been used through the centuries not only as food but also as natural remedy.

Mushrooms properties and benefits

Mushrooms are a source of carbohydrates, proteins, mineral salts and vitamins. Among the mineral salts present in mushrooms we find calcium, iron, manganese and selenium. Mushrooms also contain vitamin B and folate.

Not only that…mushrooms are also a source of antioxidant substances that are considered useful for aging prevention and damage caused to our body by free radical.

We also have to consider that the presence of vitamins such as the B3 is useful to our body to contribute to the smooth functioning of the nervous system and to proper blood oxygenation. Vitamin B2 is essential for the production of red blood cells and for your metabolism ๐Ÿ™‚
If it is not clear yet, I am passionate about food properties and nutrients, and I love knowing what I put on my table! That’s why I also try to buy products at the local market and I trust what I know.

 

mushroom soup

To make it short, if you are in need of a healthy meal without – not for a second – giving up to the pleasure of a good and tasty meal, I strongly recommend to add this vellutata to your next menu! Now, my version is pretty based on vegetables – it calls for vegetable stock, potatoes, parsley and just a little bit of milk – but if you feel like making it a little luscious, you can add some fresh cream and Parmesan as well! Ah and of course you can enrich it with some homemade bread or croutons and enjoy a seriously good dish!

Let’s see what we need!

 

Mushroom soup –ย  Vellutata di funghi

18 oz (500 gr.) champignons (or mixed mushrooms)
2 shallots
1ย  or 2 tbsp butter
3 small potatoes
1 glass milk
33 (1 liter) vegetable stock
1 tsp parsley
salt
pepper
water, if needed

 

Method

As first thing, bring stock to a low simmer in a medium pot and let it simmer for the whole procedure (a homemade stock is better, of course).
In a pot full of salty water boil the potatoes – washed and peeled – for 15 minutes. Drain them and smash them with a fork. Transfer them in another pot with the milk and the stock (paying attention to add this last one little by little and saving some), salt, pepper and stir well to mix everything, over low heat. The result should be creamy, but not too dense. In case it’s too dense, add some extra water.

mushroom soup
In the meantime, wash the mushrooms, slice them and chop the shallot(s). In a large frying pan, heat the butter. When it starts sizzling, add the shallot and cook until soft and translucent (5-7 minutes), over low-medium heat. At this point add the mushrooms and cook over medium heat. Add one or two ladles of stock as well to enhance the flavour. Chop the parsley and add it to the mushrooms as well.

mushroom soup

Cook for around 20 minutes, stirring often. When mushrooms are ready, mix them using an electric blender and reduce them to a puree. Just save some to decorate your plate if you like!

mushroom soup
Add the mushroom puree in the same pot where the potato cream is, pour as well some water if needed and boil for other 5 or 10 minutes, stirring with a wooden spoon. Taste to check if you need more salt and or pepper. If your soup is not silky or your want extra creaminess, you can always use the blender for a minute or so after taking off heat. That’s what I did this time!
Serve into bowl or deep plates, decorating with some fresh parsley leaves and the mushrooms your previously saved.

mushroom soup

 

For more healthy and tasty recipes,ย  check my potato and green bean salad, or my roman-style bean salad

And if you want to know more about my recipes, subcribe my blog, or meet me on Facebook, Pinterest, and Instagram ๐Ÿ™‚

Mushroom Soup - Vellutata di funghi

2017-10-20
: 4
: 10 min
: 50 min
: Easy

Mushroom soup is a rich and delicious dish to enjoy in autum, so creamy and above all easy to make!

By:

Ingredients
  • 18 oz (500 gr.) champignons (or mixed mushrooms)
  • 2 shallots
  • 1 or 2 tbsp butter
  • 3 small potatoes
  • 1 glass milk
  • 33 fluid oz (1 liter) vegetable stock
  • 1 tsp parsley
  • salt
  • pepper
  • water, if needed
Directions
  • Step 1 As first thing, bring stock to a low simmer in a medium pot and let it simmer for the whole procedure (a homemade stock is better, of course).ย 
  • Step 2 In a pot full of salty water boil the potatoes โ€“ washed and peeled โ€“ for 15 minutes.
  • Step 3 Drain them and smash them with a fork.
  • Step 4 Transfer them in another pot with the milk and the stock (adding this last one little by little and paying attention to saving some), salt, pepper and stir well to mix everything, over low heat. The result should be creamy, but not too dense. In case itโ€™s too dense, add some extra water.
  • Step 5 In the meantime, wash mushrooms, slice them and chop the shallot.
  • Step 6 In a large frying pan, heat the butter. When it starts sizzling, add the shallot(s) and cook until soft and translucent (5-7 minutes), over low-medium heat.
  • Step 7 At this point add the mushrooms and cook over medium heat.
  • Step 8 Add one or two ladles of stock as well to enhance the flavour.
  • Step 9 Chop the parsley and add it to the mushrooms as well. Cook for around 20 minutes, stirring often.
  • Step 10 When mushrooms are ready, mix them using an electric blender and reduce them to a puree. Just save some to decorate your plate if you like!
  • Step 11 Add the mushroom puree in the same pot where the potato cream is, pour as well some water if needed and boil for other 5 or 10 minutes, stirring with a wooden spoon.
  • Step 12 Taste to check if you need more salt and or pepper.
  • Step 13 If your soup is not silky or your want extra creaminess, you can always use the blender for a minute or so after taking off heat.
  • Step 14 Serve into bowl or deep plates, decorating with some fresh parsley leaves and the mushrooms your previously saved.

 

 

 

 



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