Zuppa di Funghi Siciliana (Sicilian mushroom soup)

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!