Zuppa di Funghi (Wild-mushroom soup)
Published January 1, 1985
- Total Time
- 45 minutes
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Ingredients
2 cloves garlic
¼ cup extra-virgin olive oil
2 pounds fresh wild mushrooms (see note), cleaned and sliced
1 tablespoon flour
2 sprigs fresh thyme
5 cups well-flavored chicken stock
1 teaspoon freshly ground pepper
Salt to taste
Nutritional analysis per serving (6 to 8 servings)
14 grams carbs; 5 milligrams cholesterol; 156 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 635 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
If fresh wild mushrooms are not available, substitute dried wild mushrooms, preferably porcini imported from Italy. Select light-colored porcini that have a crisp texture when dried. Discard any that are shriveled or soft. Dried mushrooms must be soaked for at least 20 minutes in warm water to reconstitute them. Do not discard the soaking water; strained through a sieve lined with paper towel to remove bits of soil, it can be added to the soup stock. The mushrooms, once soaked, should be rinsed briefly under running water and then chopped or sliced. They can be combined with fresh white mushrooms for this soup in the proportion of 1½ pounds fresh mushrooms to 4 ounces dried.
Private Notes