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
More about "mushroom soup zuppa dei funghi recipes"
SOUP FOR THE SOUL: ZUPPA DI FUNGHI MUSHROOM SOUP
From indulgexpress.com
ZUPPA DI FUNGHI TOSCANA - IT'S TUSCANY
From itstuscany.com
ZUPPA DI FUNGHI WILD MUSHROOM SOUP RECIPES
From tfrecipes.com
MUSHROOM SOUP RECIPE BY CHEF ERIC LEES - LA CUCINA ITALIANA
From lacucinaitaliana.com
MUSHROOM SOUP (ZUPPA DEI FUNGHI) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
MUSHROOM SOUP AND POTATOES | SICILIANS CREATIVE IN THE KITCHEN
From sicilianicreativiincucina.it
AUTHENTIC ITALIAN MUSHROOM SOUP RECIPE: ZUPPA DI …
From foodiemushroom.com
WILD MUSHROOM SOUP - ANTONIO CARLUCCIO FOUNDATION
From antoniocarlucciofoundation.org
ZUPPA DI FUNGHI (WILD-MUSHROOM SOUP) RECIPE - MAGGIE'S RECIPES
From maggies-recipes.com
ZUPPA DI FUNGHI - SANJEEV KAPOOR
From sanjeevkapoor.com
ZUPPA DI FUNGHI SICILIANA (SICILIAN MUSHROOM SOUP)
From diningandcooking.com
ZUPPA DI FUNGHI - WILD MUSHROOM SOUP FROM EMIKO …
From saltsugarandi.com
WILD MUSHROOM SOUP ZUPPA DI FUNGHI MISTI - ANTONIO CARLUCCIO
From antonio-carluccio.co.uk
ZUPPA DI FUNGHI - BIGOVEN
From bigoven.com
PORCINI MUSHROOMS SOUP ( ZUPPA DI FUNGHI PORCINI) - BLOGGER
From italiankitchensecrets.blogspot.com
MIXED WILD MUSHROOM SOUP RECIPE - ITALY TRAVEL AND LIFE
From italytravelandlife.com
CARAMELIZED DRIED PORCINI RAVIOLI - FORAGER | CHEF
From foragerchef.com
MANY MUSHROOM SOUP (ZUPPA DI FUNGHI) - GUSTO TV
From gustotv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love