Calabrian Artichoke and Porcini Mushroom Soup

This artichoke and porcini mushroom soup is a traditional Calabrian peasant dish, simple but full of intense flavors. I calabrian artichokes in oil and the porcini mushrooms in olive oil combine in an aromatic broth to create a warm, comforting soup perfect for winter lunch.

Ingredients

• 200 g artichokes Calabrese style in oil
• 150 g porcini mushrooms in olive oil
• 1 golden onion
• 2 cloves of garlic
• 800 ml of vegetable broth
• 4 tablespoons of Calabrian extra virgin olive oil
• Fresh parsley to taste.
• Toasted homemade Calabrian bread for serving
• Salt and pepper to taste.

Proceedings

1. In a saucepan, sauté the chopped onion and garlic in EVO oil over medium heat for 5 minutes.
2. Add artichokes drained and cut into wedges and drained porcini mushrooms.
3. Brown for 3-4 minutes while stirring.
4. Pour in hot vegetable broth and bring to a boil.
5. Lower the heat and simmer for 20 minutes.
6. Season with salt and pepper, add chopped parsley.
7. Serve with toasted slices of homemade Calabrian bread and a drizzle of EVO oil.

Tips

For a more substantial soup, you can add chickpeas or borlotti beans that have already been cooked. Toasted homemade Calabrian bread is essential: it absorbs the broth and completes the dish authentically.