Name: Zuppa di funghi (Wild mushroom soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 thick slices of white, country-style bread; about 100 g (1 cup) freshly grated Parmesan cheese, to serve; 250 ml (1 cup) white wine; 1 medium white onion, peeled and finely chopped; 1.5 litres (6 cups) vegetable stock; 1 small sprig of sage; 1 kg (2 lb 4 oz) mixed wild mushrooms, such as porcini, ovuli, chanterelles; 4 tablespoons olive oil plus extra for serving

Preparation info

Serves
6

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Wonderful wooden boxes at the markets contain the variously coloured, fresh mushrooms which become soups such as these.

Ingredients

1 kg (2 lb 4 oz) mixed wild mushrooms, such as porcini,

Method

Carefully rinse the mushrooms and dry them with paper towels. Trim away any hard stem and slice finely or cut into small chunks.

Heat the olive oil in a saucepan and add the onion. Sauté on a low heat until it is very soft. Add the wine and when it has evaporated add the mushrooms and the sage, and sauté for a few minutes to colour them lightly. Add the hot stock and simmer for about 25