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Wild Mushroom Boletus Italian Style Soup

Ever country’s cuisine has at least a few soup recipes, it is such a part of eating and meals all over the world and Italy is no different. I am trying to fill some of the shallow categories here and fill out the site I know pizza, and lasagna are well covered as they were two of the seed sites that went into the creation of this site. I’m trying to fill key holes in the category list and soup is looking a bit empty to me so I decided to spend a bit of time today and give you a nice three mushroom soup Italian style for my latest addition to the site.

Now the reason I chose this recipe and the use of more than just one mushroom is I think these three accent each other and complement each other taste wise well. I based it off of a classic idea in Italian soup making as I try to do with all the recipes here. Now this does not necessarily mean from Italy as I am well know for saying there are an awful lot of Italian Americans that have made equally great additions to the whole of Italian cooking on this side of the Atlantic.

Don’t get me wrong I love true Italian based recipes as much as the next person but I don’t think Italian-American food should be discounted as anything less because of geography. You know my feelings on Mexican food and labels there don’t make that same mistake when it comes to chefs here either. Food and ethnic food is becoming a smaller world everyday and the internet is helping fuel that transformation into a global breadbasket so to speak. Here it is in New England today it’s April, it just snowed, and yet yesterday grocery shopping I picked up fresh strawberries. That season is months away here so the world of food is getting smaller and our ability to travel via cyberspace makes it affordable to try new dishes all over the world.

Italian Style Soup with Wild Mushrooms
Summary: This recipe gives you the option to add wild rice to it but is equally as good with or without its addition. It is a personal choice obviously it will be a bit more filling with then without.
Cuisine: Italian
Recipe type: Soup
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • ¾ cup fresh shiitake mushrooms, sliced
  • ¾ cup fresh baby bella mushrooms, sliced
  • ¾ cup fresh cremini mushrooms, sliced
  • 6 cups vegetable broth, low sodium
  • ¾ cup white wine
  • 2 cups light cream
  • 1 tablespoon dark soy sauce
  • 2 leeks, sliced white part only
  • 1 tablespoon minced garlic
  • 1 small yellow onion, diced
  • ½ teaspoon thyme
  • ½ teaspoon tomato paste
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons flour
  • Salt and fresh cracked pepper to taste
  • Fresh parsley to garnish
  • 1 cup wild and long grain rice, (optional)
  1. In a stockpot add some oil and the diced onion and sauté for five minutes or until tender, add the garlic and cook for another two stirring frequently. Then add the leeks and cook a few minutes until tender also.
  2. In the same stockpot add a bit more oil and then add all the different mushrooms and sauté for about ten minutes until tender.
  3. Add flour and allow to cook, stirring continually for two minutes.
  4. Add the wine and deglaze the pan for a few minutes by stirring any lose bits off the bottom and is mixed well with the flour and then add all the herbs and the broth and take it to a boil mixing until well blended, lower to a simmer and allow to cook for fifteen minutes.
  5. Cook the wild rice in a separate pot according to direction until most of the way cooked if using.
  6. Add the light cream, season this with salt and fresh cracked pepper, to your taste, and allow to heat through but not boil. Add the rice at this point if using.
  7. While still hot ladle into individual bowls garnish with a fresh sprig of parsley and serve.

Photo Description:

This mushroom soup is made with three different kinds of mushrooms and a bit of cream to make it a bit thicker than a plain soup would be a bit more like an American chowder recipe would be. I was looking around the site recently as you know I have added a bunch of recipes to the risotto category which desperately needed it and it dawned on me that the soup category could use a little of that same love. Now I will not go to deep as I have a site dedicated to all kinds of soup but the main big ones that are distinctly Italian soups I do want to cover here so over the next several weeks I will be focusing a bit on the soup category so if you have any favorites you want me to cover just leave me a friendly note in the comments and I will put it on the list of to do things to include.

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Christine Szalay-Kudra

Hi I'm Christine, and I am happy you are visiting. Food is a large part of our family's lives, and we love to try new dishes, especially Italian food which offers so much freshness and flavor, whether you are making a classic Italian dish like lasagna or pizza, or experimenting with new appetizers, entrées or desserts from Italy.

Even if you are brand new to this cuisine, you will be able to find all kinds of tempting recipes here. I have been collecting classic Italian recipes, all conveniently in one place, along with unusual recipes from Italy plus some dishes inspired by Italian cuisine.

When the weather is cold, a baked pasta dish or juicy pork or veal recipe might be ideal. During the summer months, an Italian salad might be your dish of choice. We have vegetarian recipes, Italian soups, and even tips on how to work with Italian ingredients for the best results, whether you are making lasagna, gnocchi or an Italian casserole


Thanks for visiting.


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