I created this mushroom soup last year for Smeg’s hand blender and I remember the day I took these pictures. I made the soup in the early morning, placed it in a thermos, collected all the props, fetched the tripod and headed to the forest. It was a bright and clear day. The weather was quite chilly, but I didn’t mind because once I got into the forest it wasn’t windy and the autumn light reflected on the yellow and orange leaves was so breathtaking.
I was in the forest for a long time. After taking all the photos I sat on my woolen blanket and ate that mushroom soup admiring the warm light and the quietness around me. I felt grateful to have a job that actually allows me to be creative, enjoy nature and share good food and recipes with others.
Sometimes creatives are accused, especially on Instagram, to set up fake and unrealistic settings in order to promote a brand. That day, there among the golden birches, I reflected on the fact that I probably wouldn’t have just gone into nature to enjoy my cup of soup sitting on a blanket on a normal day, but it was definitely something I wish I would have time to do on a free day. And the fact that I had the opportunity to do it on a working day just filled me with gratitude. From that moment I hoped even more that my photos would inspire others to look at life from another perspective, from a slower and unrushed perspective and there I started to think about The Adagio Blog, about creating a place where visitors would forget their daily rush and slow down.
Creamy Mushroom Soup
- 1 medium onion ~100 g
- 1 garlic clove
- 50 g butter
- 200 g mushrooms champignons and chanterelles
- 1 dl 70 g flour
- 1 l milk
- 1 tsp salt
- ⅛ tsp black pepper
- ⅛ tsp ground nutmeg
- ½ dl heavy cream
- Parsley to garnish
- Place the butter in a saucepan and melt it.
- Chop finely the onion and the garlic.
- When the butter will start to sizzle, add onion and garlic and fry them in low heat until they’ll reach a golden color, mixing every now and then to avoid that they’ll stick to the pan.
- In the meantime, rinse thoroughly and chop the mushrooms.
- Add the flour to the pan and mix.
- Add the milk and, using a whisk, stir constantly.
- Season with salt, pepper and nutmeg.
- Bring the soup to boil and stir until the soup will thicken.
- Blend with an immersion blender the soup as much as desidered.
- Add the heavy cream, mix and serve hot topped with parsley.