The Zuppa di Funghi, or Mushroom Soup, is a favorite on Chef Eric Lees new menu at Spiaggia. He says, "I love how it's really an explosion of mushroom without feeling too heavy. Adding pesto really cuts through and gives it a fresh, herbaceous tone."
Celebrating both classic and modern Italian cuisine, Spiaggia sets the standard for Italian dining in Chicago – with national awards, four-star reviews, international praise and a Michelin Star, too. Read more about this peculiar restaurant here and then… cook like their chef!
(ph Matt Haas)
Zuppa di Funghi Recipe by Chef Eric Lees
Ingredients:
3# sliced crimini mushrooms
1.5# sliced yellow onions
3 oz chopped garlic
4 oz sliced shallot
Pinch of whole thyme
2 each bay leaf
1 pint heavy cream
1 pint water
Ground black pepper to taste
Salt to taste
For garnish:
Fried leeks or onions
Roasted mushrooms
Pine nuts
Olive oil
Whole parsley picked
Method:
In a large saucepot on medium heat, add vegetable oil, chopped garlic, yellow onions, and shallot.
Sweat on medium heat for 10 minutes.
Add mushrooms and simmer for another 10 min on low heat.
Add bay leaf, heavy cream, water, and thyme.
Simmer for 20 min on low heat.
Take off the heat, put the soup in the blender and on high speed, with a splash of white wine vinegar, salt and fresh black pepper to taste.
If it comes out to thick add a little more water and salt to season.