Zuppa Di Porcini Porcini Mushrooms Soup Food

ZUPPA DI COZZE: MUSSEL SOUP

Steps:

• Heat up extra-virgin olive oil in a deep saucepan. Add the garlic and chile peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels. Sprinkle the mixture with parsley, add more salt, if needed, and stir well. Serve immediately with toasted bread.

ZUPPA DI PORCINI: PORCINI SOUP

Steps:

• In a pot, heat the extra-virgin olive oil and butter. Throw in a sprig of nepitella. Add the fresh porcini to the pot, and let cook for a minute so that the mushrooms absorb all the flavors.
• Add a ladle of vegetable broth and allow the porcini to cook for another minute, or until the broth has been absorbed. Season with salt and black pepper, and pour in the remaining broth. Bring the soup to a boil, and then lower the heat. Let the soup simmer for 30 minutes.
• Before plating, add the Parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.

ZUPPA DI FUNGHI (WILD-MUSHROOM SOUP)

Steps:

• Crush the garlic with a knife blade, and saute over medium heat in the olive oil until garlic starts to brown. Add the mushrooms, and stir until they are well coated. Saute, stirring occasionally, for 15 to 20 minutes, or until the mushrooms have released their liquid and start to brown. Sprinkle flour over the mushrooms, stir well, and cook an additional 5 minutes.
• In a separate pot, add thyme to the chicken stock, and bring to a boil. Pour over the mushrooms and stir well. Reduce heat to low, and let the soup simmer gently for about 15 minutes. Just before serving, add pepper and salt if desired.

PORCINI MUSHROOM SOUP

Steps:

• Soak porcini in 2 cups hot water 15 minutes.
• Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
• Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.
• Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.

ZUPPA DI FUNGHI SICILIANA (SICILIAN MUSHROOM SOUP)

Steps:

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

ZUPPA DI PORCINI (PORCINI MUSHROOMS SOUP)

Steps:

• In a pot, heat extra virgin olive oil, butter and throw in sprig of nepitella. Add fresh porcini to the pot and let cook for a minute so that the mushrooms can absorb all the flavours.
• Add a ladle of vegetable broth and allow porcini to cook for another minute or until the broth has been absorbed. Add salt and black pepper to season and pour in the remaining broth. Bring the soup to a boil and then lower the heat. Let simmer for half hour.
• Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.