• 2-3 Quarts Chicken Stock
  • 2 Lbs Mushrooms ( I combine Crimis & white button mushrooms)
  • 2 tbs butter
  • 1 tbs oilve oil
  • 1 tbs finely chopped shallots
  • 2 cloves garlic sliced
  • 3-4 canned tomatoes (depending on size about 2 cups chopped)
  • 1 tbs chopped parsley
  • 3 eggs
  • 1/2 cup grated Parmesan Cheeze
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • ground pepper to taste


Clean and slice mushrooms, heat butter and oil over moderate heat until butter melts. Add shallots and garlic, cook until garlic releases aroma, add mushrooms blend well. When mushrooms begin to release juices add tomatoes, parsley and stock. Cover and simmer for 45-60 minutes.

When ready to serve beat eggs with whisk in a bowl, add cheese blend together, add nutmeg. salt and pepper. Add 1/2 cup of hot soup, blend together. Remove soup from heat, pour in beaten egg mixture. Return to low heat, stir continuously 4-5 minutes until slightly thicken. Do not boil. Correct seasoning.

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Submitted 6/13/05.
Source: Vinbiz Collection
Submitted By: Hugh Sabel
Minestra di funghi (Mushroon Soup)