Best 4 Italian Mushroom Soup With Parmesan Recipes
Indulge in the warmth and comfort of Italian Mushroom Soup, a culinary symphony that captures the essence of Italian cuisine. This creamy, flavorful soup is a delightful blend of earthy mushrooms, aromatic herbs, and rich broth, topped with the irresistible crunch of toasted Parmesan bread cubes. Join us on a culinary journey as we explore the depths of this classic Italian soup, with two enticing recipes to satisfy your taste buds. Our first recipe, "Classic Italian Mushroom Soup," takes you to the heart of Italian cooking with a traditional preparation that showcases the natural goodness of mushrooms. We'll guide you through each step, from sautéing the mushrooms to simmering the flavorful broth, ensuring a soup that's bursting with umami. For those seeking a more robust and indulgent experience, our "Creamy Italian Mushroom Soup" recipe awaits. This variation adds a touch of decadence with the incorporation of heavy cream, creating a velvety smooth texture that complements the savory mushroom flavors. Both recipes culminate in a symphony of flavors, offering a taste of Italy's culinary heritage in every spoonful.
Here are our top 4 tried and tested recipes!
MUSHROOM PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Preheat the oven to 400 degrees F.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
PASTINA SOUP
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.
- Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.
- Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
- Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.
ITALIAN MUSHROOM SOUP WITH PARMESAN
Make and share this Italian Mushroom Soup With Parmesan recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 43m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes.
- Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
- Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
- In a small bowl, whisk the yolks until they are thick and lemony in color.
- Add the grated Parmesan cheese and parsley; beat well again.
- With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes.
- Taste and season to taste with salt and pepper.
- Serve immediately in deep or flat bowls.
Nutrition Facts : Calories 268.8, Fat 18.6, SaturatedFat 7.7, Cholesterol 190.8, Sodium 873.3, Carbohydrate 10.7, Fiber 2.4, Sugar 5.8, Protein 17.4
ITALIAN ZUCCHINI SOUP
This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. -Clara Mae Chambers, Superior, Nebraska
Provided by Taste of Home
Time 1h25m
Yield 2 quarts.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.
Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
Tips and Conclusion
Tips:
- Choose the right mushrooms. Use a variety of mushrooms for a more complex flavor. Cremini, shiitake, and oyster mushrooms are all good choices.
- Don't overcrowd the pan. When sautéing the mushrooms, don't overcrowd the pan or they will steam instead of brown.
- Use a good quality broth. The broth is the base of the soup, so use a good quality broth that you enjoy the taste of.
- Add some vegetables. Vegetables such as carrots, celery, and onions can add flavor and texture to the soup.
- Don't boil the soup. Bring the soup to a simmer and then reduce the heat to low. Boiling the soup will make it cloudy and less flavorful.
- Season to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a splash of white wine or lemon juice.
- Serve with a garnish. A garnish such as chopped parsley, grated Parmesan cheese, or a swirl of cream can add a touch of elegance to the soup.
Conclusion:
Italian mushroom soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover mushrooms. With its creamy texture, rich flavor, and hearty ingredients, this soup is sure to be a hit with your family and friends.
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