Zuppa di Funghi (Wild-mushroom soup)

Name: Zuppa di Funghi (Wild-mushroom soup)
Total time: 45 min
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 2 cloves garlic; 1/4 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

By Nancy Harmon Jenkins

Total Time: 45 minutes
Rating: 4(18)
Comments: Read comments

Featured in: ITALY'S YOUNG CHEFS SHOWCASE THEIR REGIONAL CUISINE

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Ingredients

Yield:6 to 8 servings

2cloves garlic
¼cup extra-virgin olive oil
2pounds fresh wild mushrooms (see note), cleaned and sliced
1tablespoon flour
2sprigs fresh thyme
5cups well-flavored chicken stock
1teaspoon freshly ground pepper
Salt to taste

Ingredient Substitution Guide

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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.

Tip

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.