Mushroom soup with prosciutto

Mushroom Soup with Prosciutto - A Tale of Flavor and Taste

Mushroom soup with prosciutto is a recipe that blends simplicity with refinement, offering us a comforting and flavorful meal. This soup is perfect for chilly days or for moments when we want to indulge in a soup full of flavor. With accessible and easy-to-find ingredients, mushroom soup with prosciutto will quickly become one of your favorite dishes. Moreover, it is a versatile recipe that you can adapt according to your preferences.

Total preparation time: 45 minutes
Preparation time: 15 minutes
Cooking time: 30 minutes
Number of servings: 4-6

Necessary ingredients:

- 250 g champignon mushrooms
- 250 g pleurotus mushrooms
- 250 g prosciutto (or smoked ham, if you prefer)
- 1 onion (medium, white or yellow, depending on your preference)
- 1 bell pepper (preferably red for an extra splash of color)
- 2 medium carrots
- 100 ml oil (sunflower or olive)
- 2 tablespoons mustard with horseradish
- 250 ml sour cream (for cooking, with over 20% fat content for a creamy texture)
- Salt and pepper (to taste)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped green onion
- 1 teaspoon fresh dill (for an intense flavor)
- Juice from 1 lemon (to add a tangy and fresh taste)

Preparing the mushroom soup with prosciutto:

1. Preparing the ingredients: Start by cleaning and washing the champignon mushrooms, cutting them in half or leaving them whole if they are small. Peel the onion, carrots, and bell pepper. Chop the onion finely, slice the carrots into rounds, and dice the bell pepper. These cutting details not only affect the appearance but also how the flavors combine during cooking.

2. Sautéing the vegetables: In a large pot, add the oil and heat it over medium heat. Add the chopped onion and sauté for 1-2 minutes until it becomes translucent. Then, add the carrots and bell pepper, continuing to sauté the vegetables for 2-3 minutes until they begin to soften.

3. Adding the prosciutto: Cut the prosciutto into thin strips and add it to the pot. Let it sauté together with the vegetables for 2-3 minutes to release its flavors.

4. Boiling the soup: Add 3 liters of water to the pot, bring to a boil, and season with salt and pepper. Let the soup boil over medium heat for about 10-15 minutes until the carrots are almost cooked.

5. Adding the mushrooms: Now is the time to add the mushrooms. If you are using small champignon mushrooms, you can add them whole; for pleurotus mushrooms, slice them thinly. Let the soup boil for about 10 minutes until the mushrooms are cooked.

6. Finalizing the soup: In a separate bowl, combine the sour cream with the mustard to obtain a smooth paste. Add the mixture to the soup, stirring constantly to avoid lumps. Then, add the lemon juice and season with chopped parsley, green onion, and dill. Taste and adjust the seasoning as desired.

7. Serving: Let the soup boil for another 2-3 minutes to blend the flavors, then remove it from the heat. You can serve the soup hot, garnished with freshly chopped parsley on top. It is delicious alongside a slice of fresh bread or crunchy croutons.

Practical tips:

- You can adapt the recipe according to your preferences. For example, you can replace prosciutto with chicken or, if you want a vegetarian option, you can omit the meat altogether.
- Add a few drops of Tabasco sauce or a pinch of chili powder for an extra kick.
- You can experiment with different types of mushrooms, such as shiitake or porcini, to achieve diverse flavors.
- Mushroom soup keeps well in the fridge and can be consumed the next day when the flavors have melded even better.

Nutritional benefits:

This soup is rich in nutrients, thanks to the mushrooms, which are an excellent source of plant-based protein and fiber. Additionally, carrots add a boost of vitamin A, while prosciutto provides a good amount of protein and healthy fats. Consumed in moderation, this soup represents a balanced, hearty meal full of vitamins.

Frequently asked questions:

1. Can I use frozen mushrooms?
Yes, you can use frozen mushrooms, but make sure to thaw and drain them well before adding them to the soup.

2. How can I make the soup thicker?
If you want a thicker soup, you can add a handful of rice or pasta at the end of cooking, allowing them to boil until cooked.

3. How can I keep the soup fresh longer?
The soup keeps well in the fridge for 3-4 days. You can freeze individual portions to have on hand when you need a quick meal.

Make sure to enjoy every bite of this mushroom soup with prosciutto! Whether you serve it at a family meal or bring it to a gathering with friends, your soup will surely be a hit. Enjoy your meal!

 Ingredients: 250 g champignon mushrooms, 250 g oyster mushrooms, 250 g prosciutto, 1 onion, 1 bell pepper, 2 carrots, 100 ml oil, 2 tablespoons mustard with horseradish, 250 ml sour cream, salt, pepper, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped green onion, 1 teaspoon fresh dill, lemon juice.

 Tags:  soup mushrooms pleurotis mushroom prosciutto sour cream