Italian Mushroom Soup Recipes

ITALIAN MUSHROOM SOUP WITH PARMESAN

Steps:

• In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes.
• Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
• Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
• In a small bowl, whisk the yolks until they are thick and lemony in color.
• Add the grated Parmesan cheese and parsley; beat well again.
• With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes.
• Taste and season to taste with salt and pepper.
• Serve immediately in deep or flat bowls.

ITALIAN MUSHROOM SOUP

Steps:

• Spray a large saucepan with cooking spray; heat over medium until hot.
• Saute onions and mushrooms until tender, about 10 minutes.
• Add chicken stock, tomato puree, and vermouth; heat to boiling.
• Reduce heat and simmer, covered, 5 minutes.
• Stir in basil and chives; sprinkle with Parmesan.