Wild Mushroom Soup
Minestra di Funghi Selvatici

serves: 6 servings


For the Soup
8 pieces porcini mushrooms, dried, 2/3 ounce
5 tablespoons olive oil
2 slices bacon, chopped fine
1 medium onion, chopped
2 medium potatoes, peeled
2 medium carrots, whole
1 large shallot, chopped
2½ quarts chicken stock
½ teaspoon salt, or to taste

For the Fresh Mushrooms
5 tablespoons olive oil
2 pounds wild mushrooms, cleaned and sliced
freshly ground pepper, to taste
¼ cup Italian parsley, chopped


In 1 1/2 cups of warm water, presoak the dried porcini about 20 minutes, until softened. Drain, reserving all but the last 2 teaspoons of the steeping liquid (to avoid the unwanted sediments), remove and rinse the softened porcini. In a 5-quart pot, heat the 5 tablespoons of olive oil add the bacon and onion, and sauté until translucent. Add the potatoes, carrots, and shallot, and cook 2 minutes over medium heat, stirring occasionally. Add the stock, drained porcini, reserved soaking liquid, and salt, and bring to a boil. Reduce the heat and keep on low boil about 10 minutes, until the vegetables are tender.

To prepare the fresh wild mushrooms, heat the olive oil in the large skillet and sauté them in batches, over medium-high heat, until all water has evaporated, about 7 minutes per batch.

Transfer the mushrooms to the soup pot and simmer 30 minutes, skimming occasionally. Add the pepper and parsley, and serve piping hot.