How to make Zuppa Di Funghi -
mushroom soup
This recipe is from the book Italian Cooking.
Main Ingredients : Chanterelles (शांन्त्रेल्स (मशरूम)), Mushroom (मशरूम)
Cuisine : Italian
Course : Soups
You can also find more Soups recipes like Thick Tomato Soup Beetroot Soup Thai Vegetable Soup Cream Of Broccoli And Toasted Hazelnut Soup
Zuppa Di Funghi Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Zuppa Di Funghi Recipe
Chanterelles soaked 5-6
Mushroom sliced 25-30
Butter 6 tablespoon
Garlic chopped 5 cloves
Onion sliced 2 medium
Refined flour (maida) 2 tablespoons
Vegetable stock 5 cup
Dried mixed herbs 1/2 teaspoon
Salt to taste
Peppercorns crushed 5-6
Method
Step 1
Heat one tablespoon of butter in the pan and add dried mushrooms strips. Sauté gently over low heat for five minutes. Remove mushrooms and set aside.
Step 2
Add three tablespoons of butter to the same pan. Add the garlic and onions and sauté for two minutes without browning. Add the button mushrooms and continue to sauté for five more minutes.
Step 3
In a separate pan, heat two tablespoons of butter; add flour and sauté for two minutes. Add the vegetable stock and stir continuously for two minutes so that no lumps form.
Step 4
Add the mushroom-onion mixture and simmer for another five minutes over very low heat. Season with dried herbs, salt and freshly ground peppercorns. Set aside to cool.
Step 5
Purée the mixture in a food processor or blender and strain the purée into a clean pan. Add more stock if the purée is too thick and adjust seasoning.
Step 6
Bring the soup to a boil again. Serve hot, garnished with the sautéed dried mushrooms.
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