Zuppa Di Funghi Siciliana Sicilian Mushroom Soup Recipes

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ZUPPA DI FUNGHI (WILD-MUSHROOM SOUP)



Zuppa di Funghi (Wild-mushroom soup) image

Provided by Nancy Harmon Jenkins

Categories     dinner, soups and stews, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

2 cloves garlic
1/4 cup extra-virgin olive oil
2 pounds fresh wild mushrooms (see note), cleaned and sliced
1 tablespoon flour
2 sprigs fresh thyme
5 cups well-flavored chicken stock
1 teaspoon freshly ground pepper
Salt to taste

Steps:

  • Crush the garlic with a knife blade, and saute over medium heat in the olive oil until garlic starts to brown. Add the mushrooms, and stir until they are well coated. Saute, stirring occasionally, for 15 to 20 minutes, or until the mushrooms have released their liquid and start to brown. Sprinkle flour over the mushrooms, stir well, and cook an additional 5 minutes.
  • In a separate pot, add thyme to the chicken stock, and bring to a boil. Pour over the mushrooms and stir well. Reduce heat to low, and let the soup simmer gently for about 15 minutes. Just before serving, add pepper and salt if desired.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 635 milligrams, Sugar 4 grams

ZUPPA DI FUNGHI SICILIANA (SICILIAN MUSHROOM SOUP)



Zuppa di Funghi Siciliana (Sicilian mushroom soup) image

Provided by Nancy Harmon Jenkins

Categories     soups and stews, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

4 cups beef or chicken stock
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1 clove garlic, crushed
1 medium onion, finely chopped
1 pound fresh wild mushrooms, trimmed, cleaned and thinly sliced (see note)
1 can (16 ounces) imported Italian plum tomatoes, drained and finely chopped, or 2 fresh, very ripe medium tomatoes, peeled, seeded and finely chopped
Salt and freshly ground black pepper to taste
1 tablespoon finely chopped fresh Italian parsley
2 eggs
4 to 6 slices, 1/2 inch thick, Italian or French country-syle bread, toasted
3/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Place stock in a heavy-bottomed soup kettle, and bring to a slow simmer over medium heat.
  • Meanwhile, over medium-high heat, melt butter in olive oil in a medium-sized saucepan. When foam has subsided, add garlic and chopped onion. Saute, stirring occasionally, until onion is transparent, about 1 minute.
  • Add fresh mushrooms, and saute, stirring frequently, until mushroom liquid has evaporated and slices begin to brown. Add to simmering stock, together with tomatoes, salt and pepper. Simmer very gently, uncovered, until flavors are well blended, approximately 30 minutes.
  • Just before serving, stir parsley into soup. Beat eggs with fork in a small bowl until blended. Add beaten eggs slowly to simmering soup, beating constantly with a long-handled fork. Eggs will spin out in threads.
  • To serve, place a piece of toasted bread in each of four soup plates. Ladle hot soup over bread slices. Sprinkle with freshly grated Parmigiano-Reggiano, and serve immediately, accompanied by grated cheese.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 15 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 910 milligrams, Sugar 8 grams, TransFat 0 grams

ZUPPA DI FAGIOLI CON LA PASTA (ITALIAN BEAN SOUP WITH PASTA)



Zuppa Di Fagioli Con La Pasta (Italian Bean Soup With Pasta) image

Make and share this Zuppa Di Fagioli Con La Pasta (Italian Bean Soup With Pasta) recipe from Food.com.

Provided by Linda R. 2

Categories     < 4 Hours

Time 3h45m

Yield 1 pot, 10-12 serving(s)

Number Of Ingredients 15

1 (16 ounce) bag dried great northern beans or 1 (16 ounce) bag navy beans
2 -3 smoked ham hocks or 2 -3 smoked pork shanks
1/4 lb procuitto ham (finely chopped)
6 cups chicken stock
olive oil
1 onion, chopped
3 carrots, diced
2 -3 garlic cloves, minced
1 -2 portabella mushroom, chopped
2 teaspoons thyme
1 teaspoon sage
2 teaspoons oregano
2 teaspoons basil
2 bay leaves
1 lb pasta (fusilli, gemelli, mini lasagna, rotelli)

Steps:

  • Sort and wash beans. Place in heavy stock pot and cover with water. Bring to a boil. Remove from heat and let stand, covered, for about an hour. Drain. Add ham hocks and water to cover. Cook until the beans are tender and meat is easy to remove from bones. (2 - 3 hours).
  • Drain, reserving 2 cups of liquid. Remove meat from ham bones and set meat aside.
  • Sauté onion, carrots, garlic, procuitto and mushrooms in olive oil until tender.
  • Add ham, beans, the 2 cups of reserved bean liquid and 6 cups of chicken stock. Cook several hours.
  • Prepare pasta according to package directions. Drain and rinse well. Add to soup. Heat through.
  • Serve with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 407.3, Fat 3.7, SaturatedFat 1, Cholesterol 10.2, Sodium 400.1, Carbohydrate 71, Fiber 11.5, Sugar 5.6, Protein 22.6

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