Zuppa di Funghi Siciliana (Sicilian mushroom soup) Recipe

Name: Zuppa di Funghi Siciliana (Sicilian mushroom soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place stock in a heavy-bottomed soup kettle, and bring to a slow simmer over medium heat.
2
Meanwhile, over medium-high heat, melt butter in olive oil in a medium-sized saucepan.
3
When foam has subsided, add garlic and chopped onion.
4
Saute, stirring occasionally, until onion is transparent, about 1 minute.
5
Add fresh mushrooms, and saute, stirring frequently, until mushroom liquid has evaporated and slices begin to brown.
6
Add to simmering stock, together with tomatoes, salt and pepper.
7
Simmer very gently, uncovered, until flavors are well blended, approximately 30 minutes.
8
Just before serving, stir parsley into soup.
9
Beat eggs with fork in a small bowl until blended.
10
Add beaten eggs slowly to simmering soup, beating constantly with a long-handled fork.
11
Eggs will spin out in threads.
12
To serve, place a piece of toasted bread in each of four soup plates.
13
Ladle hot soup over bread slices.
14
Sprinkle with freshly grated Parmigiano-Reggiano, and serve immediately, accompanied by grated cheese.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups beef or chicken stock, 1 1/2 tablespoons unsalted butter, 1 1/2 tablespoons olive oil, 1 clove garlic, crushed, and more.

Yes, Zuppa di Funghi Siciliana (Sicilian mushroom soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zuppa di Funghi Siciliana (Sicilian mushroom soup)

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