Wild Mushroom Soup (Minestra Di Funghi Selvatici)

Ingredients

Directions

PREPARATION: Put dried porcini mushrooms in a small bowl with 1/2 cup hot water. Let stand until softened, about 20 minutes. Remove mushrooms and strain liquid through a fine sieve.

Return mushrooms and liquid to the bowl; discard the sediment. Peel and coarsely shred the potatoes and carrots. Peel and coarsely chop the onion. Peel and mince the shallot.

Thinly slice the fresh mushrooms. Mince the bacon.

COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle. Add the bacon and onions and sauté over medium heat until the onions soften and the bacon is translucent, about 2 minutes.

Bring broth to a boil in a large saucepan. Add the boiling broth to the soup kettle along with the potatoes, carrots, porcini mushrooms, and reserved mushroom liquid. Return to a boil and simmer until vegetables are tender, about 10 minutes.

Heat remaining oil in a large skillet. Add the fresh mushrooms and salt and sauté over medium until mushroom liquid has evaporated, about 10 minutes.

Add mushrooms to the soup kettle and simmer for 30 minutes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls. Sprinkle with parsley and ground black pepper. Serve immediately.

Reviews

Excellent authentic Italian flavor. A few pots required to make although it's easy to simplify this recipe if you are missing some of the ingredients. It will still turn out quite excellent. The earthiness of the mushrooms yield a great belly warming soup. over 4 years ago by sean

+2

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.