Wild Mushroom Soup

Zuppa di Funghi Misti


Serves 4
  • 300g (10½ oz) wild and cultivated mushrooms, cleaned weight
  • 10g (¼ oz)dried ceps (funghi porcini) , soaked in hot water for 20-30 minutes (save the water)
  • 4 tbsp extra virgin olive oil
  • 1 onion, peeled and finely sliced
  • ½ tbsp. cornflour (cornstarch)
  • 1.5 litres (2 ¾ pints/ 6 cups) chicken or vegetable stock
  • 2 tbsp finely chopped fresh flat-leafed parsley
  • 50g (1¾ oz) Parmesan, freshly grate
  • Salt and freshly ground black pepper


  1. This is a very delightful soup, which I like best with lots of texture so I don’t blend it. I make it usually with a mixture of wild mushrooms, but you can also make it with a mix of cultivated ones plus a little dried funghi porcini for favour. Whether wild or cultivated, this soup is warm, comforting and makes a lovely starter.

    Finely slice the cleaned mushrooms. Chop the drained funghi porcini.

    Heat the olive oil in a large saucepan and fry the onion for 10 minutes, until soft. Add the sliced mushrooms and the chopped funghi porcini, and fry for about 8 minutes. Then add the cornflour and stock, with the porcini soaking water, and mix well together. Simmer for about 30 minutes. Taste for seasoning.

    Should you prefer a creamy soup, blend it in a food processor. (You could perhaps add a couple of tablespoons of double cream/ heavy cream.)

    Serve sprinkled with the parsley and Parmesan.

    This recipe is from Vegetables by Antonio Carluccio

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