Zuppa di Funghi – Mushroom Soup
Forget mushroom soup in a can. Once you taste this homemade soup brimming with the taste of cremini mushrooms and winter vegetables you will never go back. It’s a snap to make, and now is the time to do it. Cremini mushrooms are easy to find and they are delicious. These small brown mushrooms are closely related to the white button mushrooms we grew up with here in the U.S. I prefer Cremini – they have a bit more flavor and texture. They are immature Portabello mushrooms, and are often marketed as “Baby Bella.” Add a few Porcini if you have them, for an even richer flavor. You can dress this soup up with a dollop of mascarpone at service or even add 1/4 cup of Cognac or Marsala. It will warm you on a winter night, and it would be a wonderful starter for Thanksgiving.
Zuppa di Funghi
makes about 1 1/4 quarts
12 ounces Cremini mushrooms, cleaned and sliced thinly
1 small onion, minced
1 Yukon Gold potato, cut in 1/4 inch cubes
1 carrot, finely diced
1 celery stalk, finely diced
1 clove garlic, minced
1 quart brodo di pollo (chicken stock)
1 teaspoon Nepitella leaves, chopped, plus sprigs for garnish OR ½ teaspoon each mint and oregano, chopped, plus extra sprigs for garnish
2 tablespoons olive oil
salt and pepper
Heat oil in medium saucepan. Add onion and ½ teaspoon salt. Saute over medium heat until translucent, about 8 minutes. Add potato, carrot, celery and garlic. Saute until lightly caramelized, about 15 minutes, being careful not to burn onions.
Add mushrooms, herb(s), 1/4 teaspoon salt and 1/2 teaspoon freshly ground pepper. Saute until mushrooms soften, about 8 minutes. Add stock. Bring to a boil, reduce to simmer and cook 15 minutes, uncovered.
Puree 1 1/2 cups soup in food mill, blender or food processor. Return pureed soup to pan. Check for seasoning. Serve topped with sprigs of herb.
Food nerd notes: I have called for Nepitella, an herb found all over Italy. With a taste that is a cross between mint and oregano, it is the perfect complement to mushrooms. If you can not find it, substitute with fresh mint and oregano. For more on Nepitella, read my article. If you are using store-bought stock, purchase the “low sodium” variety. If you can not find it, then add no salt until the end when you make a final taste for seasoning. Click here for my recipe for brodo di pollo.
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I have no affiliation with any product, manufacturer, or site mentioned in this article.
Thursday, November 15th 2012 at 9:32 pm |
I will certainly try this recipe. It looks delicious, interesting ingredients such as mascarpone cheese and marsala/cognac, Perfect Combination!!! Paola
http://www.passionandcooking.wordpress.com
Thursday, November 15th 2012 at 9:54 pm |
Thanks, Paola,
It’s a simple soup, and really satisfying. I hope you enjoy it.
Thursday, November 15th 2012 at 10:26 pm |
Simple but very tasty, happy weekend Adri !
Friday, November 16th 2012 at 7:17 am |
Thanks, Chiara!
Friday, November 16th 2012 at 4:29 am |
Adri, I grew up eating the canned stuff and never realized what I was missing until I became an adult! Now I know better, and I know well enough to recognize a delicious recipe for homemade mushroom soup- like yours. By the way, nepitella is impossible to find here. I may look for a seed source.
Friday, November 16th 2012 at 7:20 am |
Hi Linda,
I hear you about the canned stuff. Do you remember it’s gelatinous sort of character as it plopped out of the can – gives me chills even still. And about the Nepitella, I wish you wear nearby, I could give you a cutting. It literally grows like a weed. Once you try it, you will like it.
Friday, November 16th 2012 at 7:15 am |
Adri. This sound like a delicious hearty soup. I’ll have to try it
Friday, November 16th 2012 at 7:21 am |
Thanks, Anthony. It is a tasty one, and easy to put together. The hardest part is slicing the ‘shrooms.
Saturday, November 17th 2012 at 11:49 am |
It’s finally soup weather in Los Angeles. I made a creamy tomato with a pinch of celery seeds and brown butter this AM> Can’t wait for lunch. Next time mushroom, I promise. GREG
Saturday, November 17th 2012 at 2:19 pm |
Hey Greg,
Soup weather indeed – finally. Sweaters, scarves and cool jackets too. High time I say! I am intrigued by your additions of celery seeds and brown butter (one of my faves.) May I request a post on that soup soon?
Sunday, November 18th 2012 at 5:44 am |
Looks delicious! I am once again disappointed that I live so far away and can’t come eat at your table!
I’m looking forward to trying it and will include the cognac. Most of the soups I make get a splash of cognac, wine or vermouth. 🙂
Sunday, November 18th 2012 at 7:46 am |
Hi Vicky,
I hope you enjoy it! I agree with you – a bit of spirits really adds a lot to soup. Have a wonderful Thanksgiving!