Zuppa di funghi

Wild mushroom soup

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

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


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


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