How to make Zuppa Di Funghi -

mushroom soup

Sanjeev Kapoor

This recipe is from the book Italian Cooking.

Main Ingredients : Chanterelles (शांन्त्रेल्स (मशरूम)), Mushroom (मशरूम)

Cuisine : Italian

Course : Soups

Zuppa Di Funghi

Zuppa Di Funghi Recipe Card


Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Zuppa Di Funghi Recipe

  • Chanterelles soaked 5-6

  • Mushroom sliced 25-30

  • Butter 6 tablespoon

  • Garlic chopped 5 cloves

  • Onion sliced 2 medium

  • Refined flour (maida) 2 tablespoons

  • Vegetable stock 5 cup

  • Dried mixed herbs 1/2 teaspoon

  • Salt to taste

  • Peppercorns crushed 5-6


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bring the soup to a boil again. Serve hot, garnished with the sautéed dried mushrooms.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.