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Mushroom Cream Soup with Modena Balsamic Vinegar

Soups A- A+

Preparation Time: QUICK
Cost: ECONOMICAL
Serves: 4

INGREDIENTS:

  • 1lt Vegetable broth
  • 100g Rice flour
  • 50g Onions
  • 150g Mushrooms
  • 100ml Gallo Reserve Extra Virgin Olive Oil
  • 15g Honey
  • Salt, to taste
  • 1dl Gallo Modena Balsamic Vinegar
  • Chives, to taste

PREPARATION:
To reduce the balsamic vinegar: Mix the Gallo Modena Balsamic Vinegar and the honey in a skillet and place over moderate heat, stirring, until the mixture thickens and becomes syrup-like.
Heat the vegetable broth, add the mushrooms cut into small pieces, leaving 4 whole mushrooms for decorating later.
Dissolve the rice flour in cold water and add to the soup. Pour in the Gallo Reserve Olive Oil and cook for about 15 minutes. Blend.
With a sharp knife mark the whole mushroom caps with a cross and toast lightly in a non-stick frying pan.
Serve, streaking with Modena Balsamic Vinegar and decorating with the chive stems.

CHEF'S TIP:
The Modena Balsamic Vinegar decorative streaks should be parallel lines, which are then crossed, at small intervals, with a toothpick.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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