This creamy mushroom, parmesan and broccoli rabe soup has quickly turned into one of my all time favorites. With a slightly bitter and nutty flavor, it pairs well with warm chunks of parmesan rinds and toasted walnut pieces.

Creamy Mushroom, Parmesan, and Broccoli Rabe Soup

You may be asking yourself what “broccoli rabe” is. Like you, I had no idea until I visited the local market and among the spinach, radicchio and lettuce, I spotted a new green leafy vegetable :: verdura I had never seen before.  And, of course, my curious palette just had to try it.

Creamy Mushroom, Parmesan, and Broccoli Rabe Soup

Broccoli rabe, or raab, also called, rapini,  has spiked leaves and little green buds :: boccioli that resemble tiny heads of broccoli.  The leaves, buds, and stems are all edible and have a slightly bitter and nutty taste. 

Creamy Mushroom, Parmesan, and Broccoli Rabe Soup

This vegetable is often used in Italian and Portuguese gastronomies but is grown throughout the world.  Although it is available :: disponibile all year long, rapini is in season from the fall to spring in the Northern Hemisphere.

Creamy Mushroom, Parmesan, and Broccoli Rabe Soup

It was yet another grey rainy day :: giorno piovoso in Emilia Romagna and thoughts of something warm and satisfying filled my mind when I whipped this soup together.  I needed something  that I could make in advance that would greet Mr. Italicano and I when we arrived home from tennis lessons.

Creamy Mushroom, Parmesan, and Broccoli Rabe Soup

This recipe was perfect. It didn’t take long to prepare and all I had to do when we arrived home was reheat the soup, toast some of my homemade 7 grain bread and dinner was on the table. Let’s just say, Mr. Italicano was happy, he gets kind of grumpy :: irritabile if he has to wait. (And, super grumpy if I make him wait a long time while I take pictures of the food. Which, I don’t blame him.)

Creamy Mushroom, Parmesan, and Broccoli Rabe Soup

I love good food.  I love when the words “wow” involuntarily burst out of my mouth after taking a bite.  This was one of those moments thanks to the nutty broccoli rabe flavor combined with sautéed mushrooms, parmesan and cream :: panna all topped with warm chunks of parmesan rinds and crunchy walnuts.

Creamy Mushroom, Parmesan, and Broccoli Rabe Soup

You can easily leave the soup with big chunks, but I prefer to blend :: frullare it to make a creamier textured soup.

Creamy Mushroom, Parmesan, and Broccoli Rabe Soup

This is a perfect recipe to use up your parmesan rinds :: croste. Simply wash them well, drop them in the soup and simmer for 5 minutes. Finding chunks of warm parmesan is like finding little treasures in your bowl.

Creamy Mushroom, Parmesan, and Broccoli Rabe Soup
 
Prep time
Cook time
Total time
 
This creamy mushroom, parmesan and broccoli rabe soup has a slightly bitter and nutty flavor, and pairs well with warm chunks of parmesan rinds and toasted walnut pieces.
Serves: 4-6
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • ½ red onion, finely chopped
  • 6oz (175g) chopped button mushrooms
  • 5 cups (250g) roughy chopped broccoli rabe stems, leaves and buds
  • 3 cups (750ml) chicken broth
  • ¾ cup (200ml) heavy cream
  • 1 teaspoon course salt & freshly ground pepper
  • 1 teaspoon fresh rosemary, chopped
  • ¼ cup chopped parsley
  • 1 cup (150g) of grated parmesan cheese (parmigiano reggiano)
  • Rinds of parmesan (whatever you have), washed and chopped into chunks
  • 3 walnuts per bowl, broken in pieces
Instructions
  1. Heat the olive oil in a large pot over medium heat and cook the garlic for 2 minutes then add the red onion and continue cooking for 10 minutes until the onions are translucent.
  2. Add the mushrooms and continue to cook for 5 minutes.
  3. Add the broccoli rabe, chicken broth, heavy cream and bring to a boil then reduce heat and simmer for 20 minutes until the rapini stems are soft.
  4. Add the parmesean cheese and stir until combined.
  5. Transfer the soup into a blender and pulse until relatively smooth.
  6. Return the mixture to the pot, add the cheese rinds and heat on medium low for 5 minutes or until the cheese rinds are soft.
  7. In the meantime, toast the walnuts in a small skillet over medium heat, stirring often.
  8. Ladle into bowls and top with parsley and walnut pieces.

Soup just wouldn’t be as good without fresh baked bread. 

Easy-Homemade-7-Grain-Bread-

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