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zuppa di funghi del cacciatore

Winter soups are one of my favorite comfort foods, my Mammina Loreta’s classic chicken soup to a warm, spicy vegetable minestrone.

This recipe is a my creation based on Italian hunter style cooking and many versions of classic mushroom soup. I do not include any heavy cream or milk fats, allowing the mushrooms and base vegetable flavor ingredients to come through in a clean delicious finish.

I do, however love to add a small dollop of tangy, plain greek yogurt for a fresh burst of flavor.  My recipe uses a mix of mushroom varieties for a full flavor mix. I also roast the mushrooms in the oven to bring out their natural, earthy essence and to retain texture and and a velvety balance.

I hope you fall in love my personal adaptation of this classic recipe as we did and add it to your own personal winter soup collection.DSC_0008

zuppa di funghi del cacciatore {hunter-style mushroom soup}


1 container of whole baby bella mushrooms, trimmed and cut into chunks

1 container of whole white button mushrooms, trimmed and cut into chunks

1 bunch of oyster mushrooms

1 bunch of trumpet royale mushrooms

1 bunch of enokitake (enoki) mushrooms

cooking sherry

white wine

2 to 3 leeks, cleaned and chopped

2 to 3 celery stalks and leaves, cleaned and roughly chopped

2 to 3 large carrots, peeled and chopped into chunks

2-3 garlic cloves, peeled and chopped

day-old stale rustic bread slices (crumbled)

olive oil

plain greek yogurt

2 containers of organic vegetable stock (unsalted)

sea salt and pepper to taste

fresh parsley, choppedDSC_0016

Place the chopped mushrooms (all varieties) on a large baking sheet.

Drizzle with olive oil, season lightly with salt and pepper and add the chopped garlic, mix well.

Roast in a 400 degree oven until aromatic and starting to turn golden brown on edges. Remove from oven and set aside to cool.

In a large stock pot, drizzle a healthy dose of olive oil and add the chopped carrots, celery and leeks; season with salt and pepper.

Saute this flavor mix until softened and aromatic; add in the roasted mushroom blend (reserve about a 1/2 cup or more of the roasted mushrooms to add to the finished soup when serving.)

Add in about a 1/3 to 1/2 cup white wine and about 1/3 cup cooking sherry; saute until the liquid is mostly evaporated. Add in one container of the unsalted vegetable stock and allow this to simmer for about 15 to 20 minutes on medium heat.

Once the liquid has evaporated some add about 2-3 slices day old crumbled bread and allow this to breakdown for about 5 to 10 minutes or so.

Remove the soup pot from the heat and set aside for a few minutes. Set up your food processor or blender (you can also use an immersion blender if you have one here and keep everything in the pot.)

Ladle the soup mixture into the food processor container and blend until very smooth; pour the blended mixture in a large bowl and continue to blend the soup mixture until complete.

Return the blended soup mixture to the stock pot and add some additional vegetable stock here to taste and thickness desired (taste for seasoning here and add salt and pepper if needed.)

Place on medium low heat to cook for an additional 10 minutes or so until all is uniform and blended well.

We prefer this soup a bit thicker, you can create the thickness or thinness you desire at this point by adding or not adding additional vegetable stock.

Remove the finished soup from the heat and set aside. Serve immediately in small deep bowls, add a dollop of greek yogurt, some chopped parsley and a small handful of the roasted reserved mushrooms.DSC_0042

NOTE: This soup freezes very well for future meals; I added this soup mixture to leftover mashed potatoes as a topping and it was simply amazing!


Note: Photography by Annette Venditti

Buon Appetito!


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