Creamy Mushroom Ragout Soup
with 3 Fresh Herbs
Ingredients
- 7 button mushrooms (you can also use brown button mushrooms or other varieties)
- 1 onion
- 4 cloves garlic
- 50 g butter (82% fat content)
- 1 carrot
- 1 parsley root
- 1 tablespoon oat flour
- 50 g durum wheat mini pasta shells (Chifferini)
- 200 ml cooking cream (22% fat)
- 860 ml water
- salt
- ground black pepper
- half a handful of fresh herbs: sage, rosemary, and thyme
Instructions
- Clean the mushrooms and cut them into half slices. Set aside.
- Slice the garlic. Set aside.
- Peel the carrot and parsley root, then slice them into rounds. Set aside.
- Peel and finely chop the onion, then place it in a medium-sized pot.
- Add the butter and sauté the onion until softened.
- Add the garlic and start frying it lightly.
- Add the carrot and parsley root as well. Sauté everything together until slightly golden brown.
- Add the mushrooms. Season with salt and pepper. Sauté them as well.
- Add the fresh herbs. Pour in the water and bring to a boil.
- Add the pasta too.
- Once the soup comes to a boil, add the cream using the tempering method. Pour the cream into a mixing bowl, then add a few ladles of the hot soup while whisking continuously. After combining, pour the mixture back into the soup.
- Bring the soup to a gentle boil once more. Serve warm.
Calories and macros
1 serving
Energy: 202 calories
Protein: 4 grams
Carbohydrates: 14 grams
Fat: 15 grams