Italian Soups Recipes - Tomato and Mushroom Soup (Zuppa di Pomodori e Funghi) Recipe

Ingredients

• 450 g/1lb wild mushrooms

• 45 ml/3 tbsp olive oil

• 1 onion, chopped

• 1 garlic clove, crushed

• Salt and freshly ground black pepper

• 225 g/8 oz tomatoes, skinned and chopped

• Salt and freshly ground black pepper

• 30 ml/2 tbsp grated Parmesan cheese

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Method:

1. Slice the mushrooms. Heat the oil and fry (sauté) the onion and garlic for 1 minute.

2. Add the mushrooms and season with the salt and pepper. Cook for 15 minutes, stirring occasionally and add the tomatoes.

3. Stir in 600 ml/2 1/2 cups boiling water and allow to simmer for 15 minutes. Season to taste.

4. Pour into a soup tureen and sprinkle over the Parmesan cheese.