With this mushroom soup with gnocchi, spinach and Parmesan cheese, we almost want to force you to spoon it out on the couch, under a blanket by candlelight. At least that’s how we do it, and we can assure you that it tastes the best that way.
For 6 people:
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1/2 white onion, finely chopped
- 2 celery sticks, finely chopped
- 1 tablespoon of flour
- 3 cloves of garlic, finely chopped
- 500 grams of chestnut mushrooms, the largest in quarters
- 1 liter of vegetable stock
- 1 sprig of rosemary
- 450 grams of potato gnocchi
- 200 ml fresh whipped cream
- 200 grams of spinach
- 75 grams of Parmesan cheese, shaved
- Salt pepper
Tip: you sometimes see chestnut mushrooms in the store as outdoor bits. In theory these are the less perfect vegetables, but in practice there is often nothing wrong with them. So give those poor misfits a chance, they are good for eating.
Mushroom soup with gnocchi, spinach and Parmesan
Heat the oil and butter in a pan over medium heat and fry the onion, garlic and celery until the onions are translucent.
Add the flour, cook for 30 seconds and add the mushrooms. Fry until the mushrooms are well done.
Add the vegetable stock, the gnocchi and the sprig of rosemary. Bring to the boil and turn the heat – as soon as the water boils – back to medium heat. Let it simmer for 5 minutes.
Stir in the whipped cream, spinach and Parmesan cheese. Cook for another 5 minutes.
Season with salt and pepper. Remove the sprig of rosemary and spoon the soup into bowls. Scrape over some extra Parmesan cheese. Finish with fresh pepper from the mill.
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