Zuppa Di Funghi Wild Mushroom Soup Recipes
ZUPPA DI FUNGHI (WILD-MUSHROOM SOUP)
Provided by Nancy Harmon Jenkins
Categories dinner, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
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)
Provided by Nancy Harmon Jenkins
Categories soups and stews, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
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
MUSHROOM SOUP (ZUPPA DEI FUNGHI)
Make and share this Mushroom Soup (Zuppa Dei Funghi) recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a soup pot; add in onion; cook until soft.
- Add in the garlic and mushrooms; stir/saute until mushrooms are nearly tender.
- Add in the Marsala; deglaze the pan over high heat.
- Add in the tomato paste and parsley; stir to mix tomato paste into the mushrooms; cook 1-2 minutes.
- Add in the beef broth; bring to a simmer.
- Cook for 30 minutes; taste and season with salt and pepper.
- Place a large crostini in individual bowls and pour the soup over them; serve with sprinkled parmesan cheese.
Nutrition Facts : Calories 255, Fat 15.3, SaturatedFat 2.3, Sodium 1169, Carbohydrate 21.3, Fiber 5.6, Sugar 6.9, Protein 10.8
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