Zuppa di Funghi Siciliana (Sicilian mushroom soup)

Name: Zuppa di Funghi Siciliana (Sicilian mushroom soup)
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 4 cups beef or chicken stock; 1 1/2 tablespoons unsalted butter; 1 1/2 tablespoons olive oil; 1 clove garlic, crushed; 1 medium onion, finely chopped; 1 pound fresh wild mushrooms, trimmed, cleaned and thinly sliced (see note); 1 can (16 ounces) imported Italian plum tomatoes, drained and finely chopped, or 2 fresh, very ripe medium tomatoes, peeled, seeded and finely chopped; Salt and freshly ground black pepper to taste; 1 tablespoon finely chopped fresh Italian parsley; 2 eggs; 4 to 6 slices, 1/2 inch thick, Italian or French country-syle bread, toasted; 3/4 cup freshly grated Parmigiano-Reggiano cheese

By Nancy Harmon Jenkins

Total Time: 1 hour
Rating: 4(8)
Comments: Read comments

Featured in: GROWING U.S. TASTE FOR MUSHROOMS

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Ingredients

Yield:4 to 6 servings

4cups beef or chicken stock
1½tablespoons unsalted butter
1½tablespoons olive oil
1clove garlic, crushed
1medium onion, finely chopped
1pound fresh wild mushrooms, trimmed, cleaned and thinly sliced (see note)
1can (16 ounces) imported Italian plum tomatoes, drained and finely chopped, or 2 fresh, very ripe medium tomatoes, peeled, seeded and finely chopped
Salt and freshly ground black pepper to taste
1tablespoon finely chopped fresh Italian parsley
2eggs
4 to 6slices, ½ inch thick, Italian or French country-syle bread, toasted
¾cup freshly grated Parmigiano-Reggiano cheese

Ingredient Substitution Guide

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Preparation

Step 1
Place stock in a heavy-bottomed soup kettle, and bring to a slow simmer over medium heat.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.

Tip

If you do not have access to fresh wild mushrooms, substitute a half pound of white button mushrooms together with ¾ ounce dried porcini, reconstituted. Be sure to add the strained mushroom liquid to the soup stock.

Ratings

4 out of 5

8 user ratings

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Comments

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Julie Blankenship2 years ago

An easy savory, versatile soup. Can be made using any fresh mushrooms--I use half shitake and half button mushrooms. Optional: add a few parmesan rinds to the soup while it simmers, and top with a drizzle of olive oil to make it richer. For a lighter, summery version, use more broth, fresh tomatoes instead of canned and leave out the egg and toast.

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