Before we get started this is NOT your canned cream of mushroom soup. Oh no! It’s a hearty flavorful bowl of homemade goodness. Nothing wrong with the canned version, but if that’s what you’re looking for, you won’t find it in this recipe. Zuppa di Funghi pronounced Zoo-pa d Foon-gee is semplicemente delizioso. If you love mushrooms (And, hello, we all know I do. Have you seen the sheer amount of recipes here that feature mushrooms? Just sayin.) you will ADORE this.
I know I’ve been on a bit of mushroom tare in the past few weeks, BUT I simply can’t help myself. I’m just in a shroom kinda mood, and well what’s not to love. There are a hoard of different varieties of mushrooms (buttons, crimini, portabellas, shitake, porcini, morels, & well the list goes on…) Hard to get bored with them with such variety. One day, I’d LOVE to go Mushroom hunting in Italy. I know I’m a mushroom geek. There I said it. Just don’t use the “F” word when mentioning mushrooms to me. It freaks me out. I like to live in denial about that *wink wink*
You can slice your mushrooms or chop them. However you like. I tend to do a mixture. I like the different textures. But go ahead, get crazy & do what you like. This soup is ah-mazing the next day as well. Flavors just seem to intensify. A nice rustic toasted bread goes fabulously with this zuppa! So go ahead get to dippin’!
What you’ll need:
500g Mushrooms – Chopped
8 shallots – minced
1 clove garlic – crushed
1 tbsp Tomato Sauce
1 liter Broth
4 tbsp of Grana Padano – Grated
1 tbsp Parsley – chopped
25g Unsalted Butter
1 tbsp Extra Virgin Olive Oil
2 tbsp of Heavy Whipping Cream
Bread – Toasted to serve with
What to do:
In a saute pan, add the butter, oil & crushed garlic. Heat over medium heat. When hot/melted add the minced shallots & cook until translucent. Once translucent, add the tomato sauce & a ladle of hot water. Cover & cook approx 10 minutes.
WHILE this is cooking. Clean & slice your mushrooms. When the 10 minutes have passed. Add the mushrooms to the mixture, lower heat, Cover & cook for aprox 20 minutes. Stirring as necessary. At about 5 minutes prior to the mushroom mixture being complete bring your Broth to a boil in a stock pot. Remove the crushed garlic clove from mixture and add mixture to broth. Cover & allow it to gently boil for approx. 10 minutes.
WHILE this is cooking, into a small bowl add the eggs, s/p, parsley, cheese & cream. Mix well. When the time has elapsed in the soup. Turn off the heat & graduallly whisk in the egg mixture until it’s combined well.
Serve warm with toasted bread!
Conversions: Here’s a link that will help you with metric conversions: