Calabrian Mushroom Soup Recipes

CALABRIAN MUSHROOM SOUP

Steps:

• Heat the oil in a large skillet and cook the onion for 3-4 minutes, or until soft and golden.
• Wipe each mushroom with a damp cloth and cut any large mushrooms into smaller, bite-size pieces. (Mushrooms absorb water which can lessen their flavor.).
• Add the mushrooms to the skillet, stirring quickly to coat them in the oil.
• Add the milk to the skillet, bring to a boil, cover and leave to simmer for about 5 minutes.
• Gradually sitr in the hot vegetable bouillon.
• Under a preheated broiler, toast the bread on both sides until golden.
• Mix together the butter and garlic and then spoon generously over the toast.
• Place the toast in the bottom of a large tureen or divide it among 4 individual serving bowls and pour over the hot soup.
• Top with the grated Gruyere cheese and serve at once.

CREAM-LESS MUSHROOM SOUP

Steps:

• In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
• Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
• In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

CALABRIAN HOLIDAY SOUP

Steps:

• Place chicken in a 6-qt. stockpot; add water to cover. Slowly bring to a boil. Reduce heat; simmer, covered, 2-3 hours. Meanwhile, in a large bowl, mix 1-1/2 teaspoons salt, oregano, basil and 1 teaspoon pepper. Add beef; mix lightly but thoroughly. Shape into 1/2-in. balls., Remove carcass from stockpot; cool. Return broth to a simmer; add meatballs. Cook, uncovered, 8-10 minutes or until meatballs are cooked through., Remove meat from carcass; shred meat with two forks and return to pot. Discard carcass and skin. Bring broth to a boil; stir in rice and spinach. Reduce heat; simmer, covered, 5 minutes. Drizzle beaten eggs into soup, stirring constantly. Stir in remaining salt and pepper.