Creamy Mushroom, Parmesan, and Broccoli Rabe Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
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.
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.
Recipe by Italicana Kitchen at https://italicanakitchen.com/creamy-mushroom-parmesan-broccoli-rabe-soup/