Calabrian Mushroom Soup Recipes

CALABRIAN HOLIDAY SOUP

Steps:

• Place chicken in a 6-qt. stockpot; add water to cover. Slowly bring to a boil. Reduce heat; simmer, covered, 2-3 hours. Meanwhile, in a large bowl, mix 1-1/2 teaspoons salt, oregano, basil and 1 teaspoon pepper. Add beef; mix lightly but thoroughly. Shape into 1/2-in. balls., Remove carcass from stockpot; cool. Return broth to a simmer; add meatballs. Cook, uncovered, 8-10 minutes or until meatballs are cooked through., Remove meat from carcass; shred meat with two forks and return to pot. Discard carcass and skin. Bring broth to a boil; stir in rice and spinach. Reduce heat; simmer, covered, 5 minutes. Drizzle beaten eggs into soup, stirring constantly. Stir in remaining salt and pepper.

CALABRIAN MUSHROOM SOUP

Steps:

• Heat the oil in a large skillet and cook the onion for 3-4 minutes, or until soft and golden.
• Wipe each mushroom with a damp cloth and cut any large mushrooms into smaller, bite-size pieces. (Mushrooms absorb water which can lessen their flavor.).
• Add the mushrooms to the skillet, stirring quickly to coat them in the oil.
• Add the milk to the skillet, bring to a boil, cover and leave to simmer for about 5 minutes.
• Gradually sitr in the hot vegetable bouillon.
• Under a preheated broiler, toast the bread on both sides until golden.
• Mix together the butter and garlic and then spoon generously over the toast.
• Place the toast in the bottom of a large tureen or divide it among 4 individual serving bowls and pour over the hot soup.
• Top with the grated Gruyere cheese and serve at once.