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.
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
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.
Add the mushrooms and continue to cook for 5 minutes.
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.
Add the parmesean cheese and stir until combined.
Transfer the soup into a blender and pulse until relatively smooth.
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.
In the meantime, toast the walnuts in a small skillet over medium heat, stirring often.
Ladle into bowls and top with parsley and walnut pieces.
Recipe by Italicana Kitchen at https://italicanakitchen.com/creamy-mushroom-parmesan-broccoli-rabe-soup/