Name: Zuppa di Funghi e Patate (Mushroom and Potato Soup)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: 3 sprigs fresh Italian (flat) parsley, coarsely chopped; 14 ounces/350 g fresh mushrooms (a mixture of funghi porcini, cremini, and cultivated mushrooms is acceptable; you may substitute 3 ounces/75 g dried funghi that you have properly soaked in combination with 4 ounces/100 g of fresh mushrooms); 1 pound/450 g floury potatoes (such as Idaho baking potatoes), peeled and cut into 1-inch/2.5-cm cubes; 4¾ cups/1 liter broth (see note); Sea salt (optional); 2 tablespoons/30 ml extravirgin olive oil 1 large yellow or Vidalia onion, minced; 1 ounce/25 g prosciutto crudo, cut into bits; 12 thin slices Italian bread, preferably a bit stale

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This soup can be made with either fresh funghi porcini or dried ones. If necessary, you can combine dried mushrooms that you have soaked with fresh funghi porcini or with cremini or cultivated mushrooms.

Ingredients

14 ounces/350 g fresh mushrooms (a mixture of funghi porcini, cremini, and cultivated mushrooms is acceptable; you may substitute

Method

If you are using any dried mushrooms, you must properly soak them (see instructions). Then squeeze out much of their liquid before using them for cooking. For all fresh mushrooms, wash them carefully and then slice them rather thick. Put the olive oil in a large stockpot and place over medium heat. Add the onion and prosciutto, sauté for 1 minute using a woode