Zuppa Di Funghi mushroom soup By Sanjeev Kapoor 04 Nov 2014 in Recipes Course New Update Main Ingredients Chanterelles, Mushroom Cuisine Italian Course Soups Prep Time 16-20 minutes Cook time 16-20 minutes Serve Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Zuppa Di Funghi 5-6 Chanterelles soaked 25-30 Mushroom sliced 6 tablespoon Butter 5 cloves Garlic chopped 2 medium Onion sliced 2 tablespoons Refined flour (maida) 5 cup Vegetable stock 1/2 teaspoon Dried mixed herbs to taste Salt 5-6 Peppercorns crushed Method Heat one tablespoon of butter in the pan and add dried mushrooms strips. Sauté gently over low heat for five minutes. Remove mushrooms and set aside. Add three tablespoons of butter to the same pan. Add the garlic and onions and sauté for two minutes without browning. Add the button mushrooms and continue to sauté for five more minutes. In a separate pan, heat two tablespoons of butter; add flour and sauté for two minutes. Add the vegetable stock and stir continuously for two minutes so that no lumps form. Add the mushroom-onion mixture and simmer for another five minutes over very low heat. Season with dried herbs, salt and freshly ground peppercorns. Set aside to cool. Purée the mixture in a food processor or blender and strain the purée into a clean pan. Add more stock if the purée is too thick and adjust seasoning. Bring the soup to a boil again. Serve hot, garnished with the sautéed dried mushrooms. #Butter #Chanterelles #Garlic #Mushroom #Peppercorns Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article