Italian Mushroom Soup with Sweet Vermouth and Tomato

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

One day we received a letter from one of the food magazines asking for a recipe that a customer had enjoyed at Square One. Due to a wonderful typo the soup they requested was Stallion Mushroom Soup. We wrote a fantasy recipe à la Escoffier. “Take one large stallion. Put in a large kettle with water and mushrooms….” After much chuckling, we finally sent off the following recipe.


  • 6 tablespoons unsalted butter
  • 2 medium onions, ¼-inch dice
  • 1 pound fresh mushrooms, thinly sliced (see Note)
  • 6 tablespoons rich tomato puree or 3 tablespoons tomato paste
  • 4 cups Beef Stock or combination Beef and Chicken Stocks (pages 104 and 103)
  • 6 tablespoons sweet vermouth, such as Cinzano Rosso
  • Salt and freshly ground pepper
  • Chopped fresh parsley
  • freshly grated Parmesan cheese


Heat 2 tablespoons butter in a heavy medium saucepan over low heat. Add the onions and cook until translucent. Melt the remaining butter in a large skillet over medium heat. Add the mushrooms and cook until they give off most of their juices and soften. Add the mushrooms with their juices to the onions. Stir in the tomato puree and stock. Heat to boiling, then reduce the heat and stir in the vermouth. Season to taste with salt and pepper. Simmer a few minutes. Serve hot, sprinkled with parsley and Parmesan cheese. You may add some toasted croutons as well.