Best Calabrian Mushroom Soup 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

Ingredients

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

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

Ingredients

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.