Name: Calabrian Mushroom Soup (Zuppa di Funghi Calabrese)
Yield: Serves 6
Cuisine: Italy
Ingredients: salt and pepper; 1¾ lb (800 g) assorted fresh mushrooms, brushed clean; 2 large cloves garlic, peeled and crushed; 1 medium onion, peeled and finely sliced; 1 heaped tablespoon tomato purée, diluted with 4 tablespoons warm water; 1 tablespoon lard or chopped bacon fat; 2 fl oz (50 ml) olive oil; 4 slices coarse bread or 8 large slices cut diagonally from a French stick, lightly toasted; 3 tablespoons freshly grated pecorino or Parmesan cheese; 1¾ pints (1 litre) cold water; 1 handful parsley, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

The rugged mountains of inland Calabria yield vast quantities of delicious wild mushrooms of many shapes and sizes. In this recipe, they are turned into a delicious soup, poured over a thick layer of coarse toasted bread and covered with a fine layer of freshly grated cheese. Any kind of mushrooms can be used, but the more flavoursome they are, the better the soup will turn out. Do not use porcini (Boletus edulus), as they will overpower any other flavour.

Ingredients

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Ingredients

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