Champignons

Autumn has come. Days are getting colder and nothing warms more than a rustic soup. With the nice weather we set out to find some mushrooms in the Ter Kamere Bos, but unfortunately we didn't find any edible ones. So I bought these wild mushrooms at the sunday market at the Parvis in St. Gilles and put them in a hot soup.

Wild mushroom soup with farro

serves 2

- three hands in total of different wild mushroms, like cantharelles or trumpets,....

- 1 cup of farro

- garlic, onions

- about 1 liter vegetable broth

- celery

Making the soup. Clean the mushrooms. When you're short in time you can also use this trick: Mix the mushrooms with a lot of flower and the rinse them under the water. This way the sand and the mud mixes will get off easily and the mushrooms won't soak up with water. 

Fry the garlic and onions and the celery in some oil and later on also the mushrooms. Add the farro and the broth, bring to boil and then let it simmer for 25 minutes. Serve the soup with some grated grano padano.