Zuppa di Funghi {Mushroom Soup}

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Before we get started this is NOT your canned cream of mushroom soup. Oh no! It’s a hearty flavorful bowl of homemade goodness. Nothing wrong with the canned version, but if that’s what you’re looking for, you won’t find it in this recipe. Zuppa di Funghi pronounced Zoo-pa d Foon-gee is semplicemente delizioso. If you love mushrooms (And, hello, we all know I do. Have you seen the sheer amount of recipes here that feature mushrooms? Just sayin.) you will ADORE this.

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I know I’ve been on a bit of mushroom tare in the past few weeks, BUT I simply can’t help myself. I’m just in a shroom kinda mood, and well what’s not to love. There are a hoard of different varieties of mushrooms (buttons, crimini, portabellas, shitake, porcini, morels, & well the list goes on…) Hard to get bored with them with such variety. One day, I’d LOVE to go Mushroom hunting in Italy. I know I’m a mushroom geek. There I said it. Just don’t use the “F” word when mentioning mushrooms to me. It freaks me out. I like to live in denial about that *wink wink*

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You can slice your mushrooms or chop them. However you like. I tend to do a mixture. I like the different textures. But go ahead, get crazy & do what you like. This soup is ah-mazing the next day as well. Flavors just seem to intensify. A nice rustic toasted bread goes fabulously with this zuppa! So go ahead get to dippin’!

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What you’ll need:
500g Mushrooms – Chopped
8 shallots – minced
1 clove garlic – crushed
1 tbsp Tomato Sauce
1 liter Broth
2 Eggs
4 tbsp of Grana Padano – Grated
1 tbsp Parsley – chopped
25g Unsalted Butter
1 tbsp Extra Virgin Olive Oil
2 tbsp of Heavy Whipping Cream
s/p
Bread – Toasted to serve with

What to do:
In a saute pan, add the butter, oil & crushed garlic. Heat over medium heat. When hot/melted add the minced shallots & cook until translucent. Once translucent, add the tomato sauce & a ladle of hot water. Cover & cook approx 10 minutes.

WHILE this is cooking. Clean & slice your mushrooms. When the 10 minutes have passed. Add the mushrooms to the mixture, lower heat, Cover & cook for aprox 20 minutes. Stirring as necessary. At about 5 minutes prior to the mushroom mixture being complete bring your Broth to a boil in a stock pot. Remove the crushed garlic clove from mixture and add mixture to broth. Cover & allow it to gently boil for approx. 10 minutes.

WHILE this is cooking, into a small bowl add the eggs, s/p, parsley, cheese & cream. Mix well. When the time has elapsed in the soup. Turn off the heat & graduallly whisk in the egg mixture until it’s combined well.

Serve warm with toasted bread!

Buon Appetito!

If you liked this you might like:
Pasta e’ Fagioli, Zuppa all’Aglio {Garlic Soup}

Conversions: Here’s a link that will help you with metric conversions:

http://www.gourmetsleuth.com/conversions.htm

18 Comments

  1. 1

    This looks amazing. I only wish my boyfriend liked mushrooms!

  2. 2

    Your soup sounds amazing. Love mushrooms.

  3. 3
    annette turello /

    great recipes can you give what 25g of butter means,500g mushrooms thanks

  4. 4

    Mushrooms! Yay! Ok, I just had to get that off my chest. The soup looks wonderful. Thanks for the recipe.

  5. 5

    I’m keeping it for later :)

  6. 6

    Mmmm more mushrooms!! I’m loving it. ;)

  7. 7

    Oh, yes, mushroom geek here, too. Grew up hunting morels in the spring in all the farmlands in NE Iowa…never gotten over it. I’ll go to Italy and hunt mushrooms with you anytime. Soup looks great, going to give this one a try. Thanks.

  8. 8

    Oh my! We would like to join you at your table as well!! Anything with mushrooms is right up our alley!
    Kristin and Chris Ann

  9. 9

    i am such a huge mushroom fan, but have never tried making my own mushroom soup. yours looks just lovely!!

  10. 10

    take me with you when you go mushroom picking in italy.

  11. 11

    Love this concept. Will ‘Americanize’ the quantities and share with friends!

  12. 12

    Your soup looks beautiful… I will have to give it a try!

  13. 13
    Phil /

    I just made one.
    And after having tasted the first few spoons, I have to say it tastes as good as it looks.
    Unfortunately I don’t have whitebread to dip it in, but it won’t be the last time I made this.
    Thanks for sharing.

  14. 14

    Hi! I like mushroom soup also, thanks for adding this variety in my life!I cook a mushroom soup with dill and carrots, with milk instead of cream. You can try that also if you like.

  15. 15

    I love mushroom soup but have never made it, myself. Time to change that.

  16. 16
    spuffler /

    I know an older italian man, a marble setter by trade, whose father owned an italian restaurant in Natick Mass, usa. This man would carry long long poles on his truck and whenever he had some time, he would park the truck wherever the opportunity was best. Opportunity to knock specific fungi off of local white birches, that is. He invited me to try some of his zuppa, made with these fingi that he had harvested and had properly prepared. His fungi tasted of good veal, the zuppa was about the same as this recipe. Amazing to be able to spot food on the roadside, harvest it and it is delish!

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