Autumn is on the way, you can feel it in the air! For me autumn has a wonderful woodland aroma, so it’s time for mushroom soup!
Ingredients for 4 – 6 people:
1 kg of mixed mushrooms
1 ½ mushroom stock cubes
500 gr of chopped tinned tomatoes or 2 cups of tomato passata
2 cloves of garlic
1 bunch of parsley, chopped
1 average size onion
extra-virgin olive oil
2 spoonfuls of flour
Chop the onion, carrots and celery and sauté them for 5 minutes in a frying pan with a little oil. Add the tomatoes or tomato passata and leave to cook for another 5 minutes.
Add the stock cubes and the mushrooms, previously cleaned and cut into pieces; stir delicately, put the lid on the pan and cook for 15 minutes over a medium heat.
Turn of the heat, take two ladles full of the soup and mix it with the flour in a bowl. Stir the béchamel sauce that you obtain into the soup, season with the parsley and cook for another 5 minutes. Serve with pieces of toasted bread rubbed with garlic.