ZUPPA DI FUNGHI (WILD-MUSHROOM SOUP)

Zuppa di Funghi (Wild-mushroom soup) image

Provided by Nancy Harmon Jenkins

Categories dinner, soups and stews, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

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Ingredients

2 cloves garlic
1/4 cup extra-virgin olive oil
2 pounds fresh wild mushrooms (see note), cleaned and sliced
1 tablespoon flour
2 sprigs fresh thyme
5 cups well-flavored chicken stock
1 teaspoon freshly ground pepper
Salt to taste

Steps:

Crush the garlic with a knife blade, and saute over medium heat in the olive oil until garlic starts to brown. Add the mushrooms, and stir until they are well coated. Saute, stirring occasionally, for 15 to 20 minutes, or until the mushrooms have released their liquid and start to brown. Sprinkle flour over the mushrooms, stir well, and cook an additional 5 minutes.
In a separate pot, add thyme to the chicken stock, and bring to a boil. Pour over the mushrooms and stir well. Reduce heat to low, and let the soup simmer gently for about 15 minutes. Just before serving, add pepper and salt if desired.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 635 milligrams, Sugar 4 grams