Wild Mushroom Soup (Minestra Di Funghi Selvatici)

⁽¹⁾

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

60 minutes Prep: 20 minutes Cook: 40 minutes

299 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1/4	ounce	mushrooms, porcini, dried	about 8 large pieces
3	medium	potatoes
2	small	carrots
1	medium	onion
1	small	shallots
2	pounds	mushrooms	wild, or cultivated fresh
2	ounces	bacon	2 slices
10	tablespoons	olive oil
2 1/2	quarts	chicken broth	fresh made or canned chicken broth
1	teaspoon	salt
1/4	cup	parsley leaves	minced flat-leaf, fresh
1	x	black pepper	freshly ground

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

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Nutrition Facts

Serving Size 228g

Amount per Serving

Calories 299 62% of calories from fat

	% Daily Value*
Total Fat 21.0g	32%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 583mg	24%
Total Carbohydrate 22.0g	7%
Dietary Fiber 3.0g	12%
Sugars 5.0g
Protein 9.0g	19%

Vitamin A	46%		Vitamin C	19%
Calcium	2%		Iron	7%

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

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Very good. I used cooked chicken breast and canned chicken rather than the baked and deboned. In the future, I would not put the cheese on at the beginning of the baking. Rather I would bake the dish for about 25-30 minutes then top with the cheese to melt the last 5. I felt that the cheese being on the top inhibited the rolls from baking completely. the edges that were not covered with cheese were very flaky while the cheese covered areas seemed a bit soggy.

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