Best 3 Calabrian Mushroom Soup Recipes

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Calabrian mushroom soup is a hearty and flavorful dish that is perfect for a cold winter day. The soup is made with a variety of mushrooms, including porcini, shiitake, and cremini, which are simmered in a rich broth made with tomatoes, garlic, and herbs. The soup is then finished with a swirl of cream and a sprinkling of grated Parmesan cheese. It is a comforting and delicious dish that is sure to please everyone at your table. In this article, we will provide you with a step-by-step guide on how to make the best Calabrian mushroom soup. We will also provide you with some tips on how to choose the best mushrooms for your soup and how to store it properly. So, grab your ingredients and let's get started!

Let's cook with our recipes!

CALABRIAN MUSHROOM SOUP



Calabrian Mushroom Soup image

From the book "Cooks Library: Pasta & Italian" which I got off of Freecycle.org from a lady moving to India. From the book "Cooks Library: Pasta & Italian" which I got off of Freecycle.org from a lady moving to India.

Provided by ThatSouthernBelle

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, chopped
1 lb mixed mushrooms, porcini, oyster and white
1 1/4 cups milk
3 1/4 cups vegetable stock
salt
pepper
1 French baguette, cut into 8 slices
3 tablespoons butter, melted
2 garlic cloves, crushed
3/4 cup gruyere cheese, finely grated

Steps:

  • Heat the oil in a large skillet and cook the onion for 3-4 minutes, or until soft and golden.
  • Wipe each mushroom with a damp cloth and cut any large mushrooms into smaller, bite-size pieces. (Mushrooms absorb water which can lessen their flavor.).
  • Add the mushrooms to the skillet, stirring quickly to coat them in the oil.
  • Add the milk to the skillet, bring to a boil, cover and leave to simmer for about 5 minutes.
  • Gradually sitr in the hot vegetable bouillon.
  • Under a preheated broiler, toast the bread on both sides until golden.
  • Mix together the butter and garlic and then spoon generously over the toast.
  • Place the toast in the bottom of a large tureen or divide it among 4 individual serving bowls and pour over the hot soup.
  • Top with the grated Gruyere cheese and serve at once.

Nutrition Facts : Calories 593, Fat 28.2, SaturatedFat 12.7, Cholesterol 55.9, Sodium 858.6, Carbohydrate 65.8, Fiber 3.8, Sugar 1.5, Protein 19

CREAM-LESS MUSHROOM SOUP



Cream-less Mushroom Soup image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 45m

Yield 4 servings (1 quart)

Number Of Ingredients 20

3/4 cup extra-virgin olive oil
4 cups sliced cremini mushrooms
3 tablespoons sliced garlic
1 onion, sliced
Freshly cracked black pepper
Kosher salt
3 cups chicken stock
1/2 cup roughly chopped stale bread
1/4 cup vermouth
1 teaspoon fresh thyme leaves
Sherry vinegar, as needed
Tahini Herb Drizzle, recipe follows
Fried shallots, for garnish
Chopped fresh dill, for garnish
1/4 cup tahini
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons minced fresh parsley
1 teaspoon honey
Kosher salt and freshly cracked black pepper

Steps:

  • In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
  • Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
  • In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

CALABRIAN HOLIDAY SOUP



Calabrian Holiday Soup image

My family is from the Italian region of Calabria; our version of Italian wedding soup has been handed down through the generations. We serve this soup with the Christmas meal as well as at weddings. -Gwen Keefer, Sylvania, Ohio

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 9

1 broiler/fryer chicken (4 to 5 pounds)
3 teaspoons salt, divided
1 teaspoon dried oregano
1 teaspoon dried basil
2-1/2 teaspoons pepper, divided
1 pound lean ground beef (90% lean)
3 cups uncooked instant rice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 large eggs, beaten

Steps:

  • Place chicken in a 6-qt. stockpot; add water to cover. Slowly bring to a boil. Reduce heat; simmer, covered, 2-3 hours. Meanwhile, in a large bowl, mix 1-1/2 teaspoons salt, oregano, basil and 1 teaspoon pepper. Add beef; mix lightly but thoroughly. Shape into 1/2-in. balls., Remove carcass from stockpot; cool. Return broth to a simmer; add meatballs. Cook, uncovered, 8-10 minutes or until meatballs are cooked through., Remove meat from carcass; shred meat with two forks and return to pot. Discard carcass and skin. Bring broth to a boil; stir in rice and spinach. Reduce heat; simmer, covered, 5 minutes. Drizzle beaten eggs into soup, stirring constantly. Stir in remaining salt and pepper.

Nutrition Facts : Calories 318 calories, Fat 14g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 606mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein.

Tips:

  • To enhance the flavor of the soup, use a variety of mushrooms such as cremini, portobello, and shiitake.
  • For a richer taste, use homemade vegetable broth instead of water.
  • Sauté the mushrooms until they are golden brown for a more intense flavor.
  • Add some chopped fresh herbs such as thyme, oregano, or parsley to the soup for an extra layer of flavor.
  • Serve the soup with a crusty bread or a side of roasted vegetables for a complete meal.

Conclusion:

This Calabrian mushroom soup is a hearty, flavorful, and comforting dish that is perfect for a cold winter day. With its combination of mushrooms, tomatoes, and spices, this soup is packed with flavor and nutrients. It is also easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and satisfying soup, give this Calabrian mushroom soup a try!

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