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Zuppa di funghi (wild mushroom soup)

Gennaro Contaldo from Good Food Live
Enjoy a deliciously seasonal autumn treat with Gennaro Contaldo's rich and flavourful recipe for a wild mushroom soup

Zuppa di funghi (wild mushroom soup)

Method

1. Wipe the mushrooms with a lightly damp cloth and chop into pieces.

2. Heat the olive oil in a large, heavy-based saucepan and sweat the onion.

3. Add in the mushrooms and fry, stirring often, for 5 minutes.

4. Add in the stock, regenerated porcini and their soaking water, if using and the potato. Season with salt and freshly ground pepper.

5. Bring to the boil and simmer gently for about 20 minutes.

6. Remove from the heat and allow to cool. Using a mouli or blender, blend the soup until smooth.

7. Return to the pan and gently heat through. Serve immediately with crostini.

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Serves: 4

Prep: 15 min
Cook: 30 min

Ingredients
500g assorted wild mushrooms
4 tbsp Olive oil
1 onion, finely chopped
1 litre vegetable stock
1 Potatoes, peeled and roughly chopped
salt and fresh ground black pepper
crostini, to serve