Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 35 minuti |
Ingredients
| 500 g | mixed mushrooms already cleaned |
| 500 mL | hot vegetable broth |
| 100 mL | Sterilgarda sour cream |
| 30 mL | dry marsala |
| 20 g | butter |
| 4 cucchiai | extra virgin olive oil |
| 4 | shallots |
| 2 | sprigs of fresh thyme |
| q.b. | it rises up |
| q.b. | black pepper |
| 120 g | homemade bread |
Preparation
- Melt the butter in a saucepan and sauté the finely sliced shallots.
- Add the mushrooms and brown well.
- Remove four tablespoons of browned mushrooms and set aside for the final decoration.
- Cover the mushrooms with the hot broth, add the Sterilgarda sour cream, and bring to a boil.
- Cover and cook over low heat for 20 minutes, stirring occasionally.
- Season with salt and pepper, add the Marsala.
- Blend with an immersion blender until you obtain a smooth cream.
- Pour the cream soup into plates and decorate with the reserved mushrooms.
- Cut the bread into cubes, drizzle with oil, and toast in a pan or oven until golden brown.
- Finish with freshly ground pepper, a few thyme leaves, a drizzle of extra virgin olive oil, and the croutons.
Pour the ricotta into a bowl, add the egg, the parmesan and a sprig of chopped parsley and a pinch of salt and pepper. Mix everything together with a fork ...
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