Mushroom Soup with Mascarpone
This creamy soup combines golden-brown cremini mushrooms, mascarpone, and fresh rosemary in a fragrant broth.
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Servings: 2 servings
Ingredients
- 250 g cremini mushrooms
- 2 small onions or 1 very large onion
- 3 cloves garlic
- 1 generous handful of rosemary fresh (plus 2 sprigs for garnish)
- 2 teaspoons agar-agar
- 350 ml chicken stock or vegetable stock
- 150 g mascarpone
- 3 teaspoons tomato paste
- 2 pinches Celtic sea salt
- 2 pinches black pepper
- 2 generous splashes avocado oil, mild olive oil or high-oleic sunflower oil
Procédé
- Finely slice the onion. Sauté it in the pot with a generous splash of oil until translucent.2 small onions, 2 generous splashes avocado oil, mild olive oil or high-oleic sunflower oil
- Crush the garlic. Finely chop or snip the rosemary.3 cloves garlic, 1 generous handful of rosemary
- Once the onions are fully translucent, add the garlic. Then add the rosemary.
- Meanwhile, cut the mushrooms into slices slightly thicker than you want them to be at the end. They will shrink further. I generally get 4 slices from a slightly smaller mushroom and 5 from a slightly larger one.250 g cremini mushrooms
- I prefer to sauté the mushrooms in a separate frying pan. Over high heat, with a generous splash of oil. Let them brown well on all sides. And only add them to the soup at the very end. This gives them a lovely caramelized flavor, and they lose less water. If you are short on space, sauté the mushrooms with the onion in the pot.
- Briefly sauté the tomato paste with the rest of the ingredients, if using.3 teaspoons tomato paste
- Deglaze the pot of onions with the stock. Heat through. Let it simmer gently. Add the agar-agar.350 ml chicken stock, 2 teaspoons agar-agar, 2 pinches Celtic sea salt, 2 pinches black pepper
- Add the mascarpone. Stir until it has melted into the soup.150 g mascarpone
- Add the mushrooms a minute or two before serving.
- Pour into bowls and garnish with a sprig of rosemary.
Notes
For a lower-carb version: use less onion and no tomato paste.
Equipment: pot, large PFAS-free frying pan (optional).
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