Tuscan wild mushroom soup
A source of collagen and minerals from bone broth, this soup is rich in vitamins and antioxidants from mushrooms and vegetables. The creamy texture of the cream and the aromas of herbs create a rich and cozy flavor, perfect for cold days.
Heat vegetable oil in a pot (1 tbsp). Meanwhile, finely chop the onion (1 pc) and garlic (4 cloves).
Add the onion and garlic to the pot, and sauté them for about 5 minutes until translucent.
Then add sun-dried tomatoes (5-6 pcs), bell pepper (1 pc), chopped mushrooms (200 g), and all the herbs and spices:
- basil (1 tsp);
- oregano (1 tsp);
- thyme (1 tsp);
- smoked paprika (1 tbsp);
- bay leaf (1 pc);
- salt and black pepper to taste.
Continue to sauté the mixture for another 6-7 minutes until the vegetables are soft and fragrant.
After that, pour in the broth (500 ml) and bring the contents of the pot to a boil over medium heat.
Reduce the heat and simmer the soup for 15 minutes.
At the end, add cream (200 ml) and bring the soup to a boil.
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