All VegetarianSoup V

Zuppa della nonna

By 2 Novembre 2020 No Comments



– 300 g soup Barley and Legumes
– 400 g porcini mushrooms
– 2 cloves of garlic
– 1 carrot
– 1 potato
– thyme to taste
– Salt and pepper to taste
– EVOO to taste
– croutons to taste


Leave the soup soaking for at least 2 hours. Meanwhile, in a terracotta pan, cut the carrot, the potato and the cloves of garlic, add some salt, a drizzle of olive oil, put and sauté them for 5/10 minutes. At this point, add the porcini mushrooms – previously cleaned and cut into chunks. Add 1 ½ glass of water and let it cook on a low heat for 10/15 minutes more. At this point, pour the soup, add as much water as to cover up the ingredients and finally add the thyme. Cook for about 45 minutes, tasting every once in a while to check the texture. The soup may require some additional water during cooking (it should never become dry). While the soup cooks, pan-fry some croutons with oil, salt, pepper and a little fine chopped parsley. Serve the soup hot and do not forget to drizzle some extra virgin olive oil and top with croutons.