Italian Mushroom Soup Recipes
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
ITALIAN MUSHROOM SOUP
Make and share this Italian Mushroom Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 144.5, Fat 3.4, SaturatedFat 0.8, Cholesterol 7.2, Sodium 357.1, Carbohydrate 20, Fiber 2.5, Sugar 9.2, Protein 10.6
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