Ingredients with Measurements:
- 1 pound of mixed mushrooms (shiitake, cremini, and oyster)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1 bay leaf
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 quarts of vegetable broth
- 1 cup of cooked chickpeas
- 1 cup of cooked white beans
- 1/2 cup of uncooked pasta (elbows or shells)
- 1/4 cup of chopped parsley
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion, garlic, carrots, celery, and leek. Cook for 5-7 minutes until the vegetables are softened.
2. Add the mixed mushrooms, bay leaf, thyme, rosemary, paprika, salt, and black pepper. Cook for another 5-7 minutes until the mushrooms are tender.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let simmer for 20-25 minutes.
4. Add the cooked chickpeas, white beans, and uncooked pasta. Cook for another 10-12 minutes until the pasta is tender.
5. Remove the bay leaf and discard. Stir in the chopped parsley.
6. Serve hot in bowls.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for sautéing vegetables, low heat for simmering soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 40g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- Instead of vegetable broth, you can use chicken or beef broth.
- You can use any type of beans you prefer.
- Any type of small pasta can be used.
Variations:
- Add diced potatoes for a heartier soup.
- Use different herbs and spices to change the flavor profile.
- Add diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly before cooking.
- Use a wooden spoon to stir the soup to prevent the pasta from sticking to the bottom of the pot.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Crusty bread
- Grated Parmesan cheese
- Red pepper flakes
Pairings:
- Crusty bread
- Salad with a vinaigrette dressing
- White wine
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Escudella amb Bolets is a traditional Catalan soup that is typically served during the winter months. It is a hearty soup that is made with a variety of vegetables, beans, and pasta.
Flavor profiles:
This soup is savory and earthy with a hint of sweetness from the vegetables.
Serving suggestions:
Serve this soup as a main course with a side salad and crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Catalan