Schwammersuppe

By John, 15 May, 2021
Region
Italy
Description

Alpine Mushroom SoupHere's a delicious mushroom soup with Italian sensibilities applied to an Austrian ancestor, from Trentino-Alto Adige in the Italian Alps on the Austrian border.

Mushrooms are an important part of Alpine cooking and northern Italian cuisine in general. Note that this includes an opening saute in butter instead of olive oil seen further south.

This soup represented that alpine region in our Northern Italy all-star feast.

Yield
4 Servings
Preparation time
45 minutes
Ingredients
5 T Butter (Unsalted) (divided in two parts)
5 c Vegetable Stock (see Notes)
1⁄2 c Onion (finely chopped)
1 clv Garlic (crushed)
1⁄4 c parsley (chopped)
8 oz Fresh Wild Mushrooms (diced)
4 T Milk
1 pn ground nutmeg
1⁄4 c Flour
4 T Sour Cream
Instructions
  1. In a pot, heat the stock. If you want to use dried wild mushrooms (see note), soak them in some of the hot stock.
  2. In a large skillet, melt half the butter and in it saute the onion and garlic.
  3. Add the parsley and mushrooms to the skillet and cook for about 5 minutes. If you soaked the wild mushrooms, drain them and chop them, then add them to the skillet too.
  4. Add the milk and the nutmeg, and salt and pepper as needed.
  5. With the remaining butter and the flour, make a roux and cook it gently until it is lightly brown and fragrant, then whisk in the hot stock little by little, being sure it is fully mixed. Let it come to a low boil, then reduce the heat.
  6. Add the mushroom mixture and let it simmer for 20 minutes.
  7. Serve hot with a dollop of sour cream in each dish.
Notes
For a richer mushroom flavor, you can supplement the mushrooms and the stock with dried wild mushrooms and the soaking liquid. You can substitute chicken stock for vegetable stock. Buttered croutons are an optional garnish.
Source
Classic Food of Northern Italy