This is not exactly a summery recipe, but I had some leftover mushrooms and this solution came to my mind. I used three different cheeses to go with it (making it even more filling), including French mimolette, which is a traditional cheese coming from Lille. Its distinct orange colour comes from annatto, which also gives it a slightly nutty taste. If you don't have access to mimolette, cheddar or gruyere should go well here too.
You'll need:
400-500g mushrooms (champignons de Paris)
1 medium size gold onion
1/2 carrot
2 medium size potatoes, or 1 big one
400ml broth
3-4 spoons of cream
3-4 mozarella mini balls
grana padano
mimolette (or other cheese)
a few ciabatta slices
salt&pepper
butter
1. Add chopped onion into a pot and fry over medium heat for around 5 minutes.
2. Add thickly sliced mushrooms and a generous dose of pepper and fry for another 3-4 minutes, before adding grated carrot.
3. When the carrot is already in the pot, peel and cut the potatoes into small cubes.
4. Add the potatoes, allow to fry for another minute or so, and then add the broth. I used beef broth, but you can use any kind of broth. cook until the potatoes are soft.
5. Add cream and blend.
6. Grill the bread slices with some butter. You can also grill a few mushroom slices for decoration.
7. Put the mozzarella balls in a bowl, pour the soup over them and sprinkle with grated mimolette and grana padano. Serve with grilled ciabatta slices and grilled mushrooms.
Buon appetito!
