Zuppa di Funghi

Wild mushroom soup

Preparation info

  • 4

    • Difficulty

      Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

This delicious and delicate soup is made at Cecco’s with an amazing quantity of fresh porcini mushrooms (BOLETUS EDULIS). Commercial mushrooms are no substitute but you can use other wild mushrooms such as morels and chanterelles or, and only if pressed, use cultivated mushrooms and add ¾ oz/15 g

Ingredients

Method