Mushroom soup

Mushroom soup

Zuppa di funghi

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

This flavoursome soup can be made with almost any combination of seasonal mushrooms. In Puglia we use the cardoncello mushroom, which has a meaty flavour and is dark brown in colour. It resembles the oyster mushroom, but it is more robust in flavour, colour and texture. Go and scout for mushrooms at your nearest farmers‘ market and see what varieties are available.

Ingredients

Quantity Ingredient
2 garlic cloves, crushed
3 sage leaves, roughly chopped
60ml olive oil, plus extra for drizzling
4 potatoes, peeled and cut into 2 cm dice
1-2 carrots, diced
2 tablespoons tomato paste
500g mushrooms, roughly chopped, preferably Swiss brown, oyster, chanterelle or pine
1.5 litres vegetable stock, warm

Method

  1. Sauté the garlic and half the chopped sage in the olive oil in a frying pan over medium heat for 5 minutes, until fragrant. Add the potato and cook for 5 minutes, stirring from time to time. Add the carrot and the tomato paste and continue to cook for a further 5 minutes. Add the mushrooms, the rest of the sage and the warm stock. Bring to the boil then simmer for 40 minutes on low heat.
  2. Season with salt and freshly ground black pepper to taste. Drizzle with olive oil and serve.

Variation:

  • You can add 110 g short-grain rice, barley or farro 10 minutes before the soup is completed if you want a heartier meal.
Tags:
italy
italian
puglia
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