- Ingredients
- olive oil
- 2 tablespoon
- onion
- 1
- mushrooms (mixed)
- 450 gram
- milk
- 300 ml
- vegetable stock (hot)
- 850 ml
- rustic bread (or French sticks)
- 8 slice
- butter
- 50 gram
- garlic
- 2 clove
- salt
- 1 pinch
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 10 minutes
- Region of origin
- Calabria
- This recipe:
- Serves:
- 4
- Comment:
- vegetarian
- Viewed:
- 576 times
- Saved:
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- This recipe by:
- petra
Calabrian mushroom soup
Ingredients
| olive oil | 2 tablespoon | |
| onion | 1 | (chopped) |
| mushrooms (mixed) | 450 gram | |
| milk | 300 ml | |
| vegetable stock (hot) | 850 ml | |
| rustic bread (or French sticks) | 8 slice | |
| butter | 50 gram | (melted) |
| garlic | 2 clove | |
| salt | 1 pinch |
Preparation
- Heat the oil in a large frying pan (skillet) and cook the onion for 4 minutes until soft and golden. Wipe the mushrooms and cut them into bite-sieze pieces. Add the mushrooms to the pan, stirring quickly to coat them in the oil.
- Add the milk to the pan, bring to boil, cover and leave to simmer for 5 minutes. Gradually stir in the vegetable stock.
- Under a preheated grill, toast the bread on both sides until golden. Mix together the garlic and butter and spoon generously over the toast.
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