ROSEMARY AND MARSALA MUSHROOM SOUP WITH FRIED PROSCIUTTO CRUDO GARNISH

Sometimes I end up with food I really don’t use much just because I make some kind of unconscious movement in the shop, mental movement I mean because I still know what I put in my shopping trolley but sometimes I seem to be slightly or momentously absent mentally. Like these button mushrooms I bought a while ago. I think I was meaning to make something for one of my daughters who really love mushrooms, forgetting that the other two really don’t (how I manage to forget things like that I wonder, I have had these children for ages now) so I found myself with mushrooms that I couldn’t fit in anywhere. I don’t like button mushrooms that much, Marco don’t approve of that kind of mushrooms and 2 out of 3 of the rest of the family wouldn’t eat it unless I more or less pointed a gun to their head or threatened with banning the computer or no playing for a week. And then what do I do? I certainly don’t cook them for that ungrateful lot but make myself a nice soup that I feasted upon for two lunches. Without hearing any complaining and such boring noise. A creamy and flavourful soup with very little fat if you are interested in that aspect of eating.

ROSEMARY AND MARSALA MUSHROOM SOUP WITH FRIED PROSCIUTTO CRUDO GARNISH

200 g/ 7 oz button mushrooms
2,5 cm /1 inch leek, sliced
3 tblsp rice, uncooked
A small sprig of fresh rosemary
3 tblsp Marsala, you can use dry sherry or even cognac if you want
500 ml/ 2.1 cups of light stock or water
Prosciutto crudo
Salt
Extra-virgin olive oil

- Chop mushrooms and rosemary, put them together with the leek in a pan with some olive oil and braise gently until the liquid of the mushrooms has evaporated.
- Increase the heat, add the rice and then the Marsala.
- Stir for a minute and then add the liquid of your choice. Leave the soup to simmer for about 20 minutes.
- Cut the prosciutto crudo into very thin strips and fry these without any fat in a non-stick pan until the strips are crispy.
- Blend the soup until it’s creamy, add more liquid if needed and heat it up again.
- Serve with the prosciutto strips on top.

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