ROSEMARY AND MARSALA MUSHROOM SOUP WITH FRIED PROSCIUTTO CRUDO GARNISH

BUTTON MUSHROOM

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

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.

ROSEMARY AND MARSALA MUSHROOM SOUP WITH FRIED PROSCIUTTO CRUDO GARNISH

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