The mushroom soup with Parmesan cheese, vegetarian and tasty: ideal to feel satiated and healthy
Time: prep. 5 mins
cooking 15 mins
Difficulty: very easy
Yield: 2 servings
CHE’s recipes start with this delicious mushroom soup. After all, didn’t it all start with soup?…Or better known as ‘primordial broth’ if you like.
Soup (English), zuppa (Italian), sopa (Portuguese), soúpa (Greek), soupe (French), çorba (Turkish), chorba (Persian), ciorbă (Romanian), shorba (North African), shurpa (Russian)… country you go soup you find. The poorer the country is, the more space it gains on the tables. On the other hand, I don’t know any other substitute for soup in terms of economy, healthiness and practicality; without forgetting the filling effect, which becomes a real weapon for those who fight against extra kilos. They are fantastic solutions for the whole year round: in winter the steaming ones, in summer the cold ones that come out of the fridge.
Now, since we are in winter, I begin to give you the recipe for a hot one, which in addition to being very tasty, very high in protein and low in calories.
200 grams of mushrooms (champignon or other)
1 glass of boiled zucchini or carrots or potatoes for a more classic version
1 tablespoon of onion cut into very fine cubes (or grated)
1 heaped tablespoon of wholemeal flour
1 glass of milk at room temperature (possibly organic): I use half a glass of soy milk without sugar, and half a glass of cow’s milk.
1.5 glass of vegetable broth at room temperature (it is okay also the cooking water of the vegetables or simple water, abolish the bouillon cubes in general)
1.5 tablespoon of extra virgin olive oil
A few sprigs of parsley to serve
10 grams of grated cheese to serve
The preparation of the mushroom soup is very easy. Clean and cut the mushrooms into thick slices; if you also have dried porcini mushrooms, they are very good. Don’t forget to soak them first, for about thirty minutes. In a non-stick pan greased with ½ tablespoon of oil, cook the onions over low heat; once they are golden brown, add the mushrooms. After about 5 minutes turn off the heat and start preparing the soup. But first blend the vegetables previously boiled, with half a glass of cooking water. In the meantime, in a pot with high edges, put the oil to heat over a gentle heat, without ever making it reach the smoking point; add the flour and increase a little bit the power, cooking for a few minutes and always continue to stir. When you feel the smell of the flour, add the liquids (water or broth, milk and mashed veggies) all together, not drizzle, and reduce the heat for another time, all this time keep on stirring so that the lumps do not form. Then add the sauted mushroom and onion and when it starts boiling, stop stirring and let it cook for 5 minutes over a gentle heat. Season with salt and black pepper. Pour the soups into bowls and decorate with parsley leaves and grated cheese.
Almost all recipes containing 00 flour, cream, butter and other unhealthy ingredients can be replaced with those that offer better nutritional properties. Instead of 00 flour, you might use wholemeal flour, or legume flour; replace cream with milk, if unsweetened, soya drink would also be good; instead of butter, you may certainly use extra virgin olive oil.
Smart combos: “mushroom soup loves stale bread”
Cut stale bread into cubes; as long as it does not have mold, any hardness is fine, but do not exaggerate with the portions: one slice is enough for two. Take a non-stick frying pan and place it on the stove over low heat, add a little oil, there is no need to fry. Put a clove of crushed garlic in the pan, then pour in the bread together with some parsley leaves. As soon as the cubes are toasted, serve them over the hot soup, you will see that it will be love at first sight.
Enjoy your meal and good revolution to all