Mushroom soup recipe

Proceedings

Clean the celery, the carrot and the shallot. Chop the celery and the carrot finely, and the shallot more coarsely.

Wash the parsley, select the leaves and chop them with a mezzaluna on a chopping board.

Clean the mushrooms by removing the earthy part of the stem with the root hairs, brush carefully with a stiff-bristled brush and rub with a damp cloth to remove any traces of soil. Slice them.

Bring the broth to the boil.

Place a soup pot on the heat with 2 tablespoons of oil and the clove of garlic lightly crushed with a fork.

Let the garlic turn golden, let the oil cool slightly off the heat and add the chopped vegetables.

Sauté over low heat for a few minutes, until they have softened.

Remove the garlic.

Add the mushrooms, stir for a moment, then add two fingers of white wine.

Add a teaspoon of chopped parsley, a grating of pepper, a pinch of salt and cook for about 10 minutes over medium heat.

If the cooking liquid dries out too much, add a tablespoon of broth.

Pour in 4 ladles of broth, bring to the boil, adjust the salt and add the pasta.

Add another ladle of broth if necessary.

Turn off the heat and let it rest for a few minutes. Serve with a drizzle of raw olive oil.