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Italian mushroom recipes: parmesan & mushrooms soup

Italian mushroom recipes: a decadent mushroom soup cooked in aromatic parmesan broth


Italian mushroom recipes: a decadent mushroom soup cooked in aromatic parmesan broth
a decadent mushroom soup recipe cooked in aromatic parmesan broth


cooking Italian with mushrooms

I’m back to the Soup Project. This time giving a glance to Italian mushroom recipes.

Usually it’s all about porcini mushrooms. But when you find chanterelle or other woody mushrooms, they’re not a bad idea either. Put them over bruschettas or in a risotto and you’ll certainly agree with me.

And then… make a mushroom soup! In parmesan broth!


{inspiration came from bon appetit’s wonderful brothing adventures}.



la Befana

Before making my mushroom soup, yesterday (Jan 6th), I celebrated “la Befana”: a very old witch that fills children’s stocking with goodies… or charcoal, if they’ve been naughty.

Apparently, this lady has gone through a few changes in her life. From being Diana, the Goddess of hunt and abundancy (celebrated by Romans for 12 days in their Sun-pagan festivities). To becoming a horrible witch, when Catholicism needed to condemn paganism myths. And finally, on a conciliation mood, to an old lady. Who felt so bad for not helping the Three Kings find the Child, she began dispensing sweets and treats to all the children in town. They just had to leave their shoes (or stockings) out of the door.

Nowadays she might be sued for harassment or overfeeding, poor woman.

The b.c. (before consumerism) stocking filling consisted of clementines, nuts and dried fruits. When I moved to Italy there were some modern additions: chocolate coins and lollipops. Now, sad to say, people go to the supermarket and buy a Frozen themed stocking :-(.

But there’s one thing that has made it through the years: sugar charcoal. I’m pretty sure this is a totally Italian item. Every Italian pantry gets its winter stock. Because, let’s say it, no kid is a kid (likeable) if he’s not been at least a little naughty.

Yesterday my friend Vania had this wonderful table setting idea: sweet charcoal for grown-up naughty kids :-).


befana table setting by gourmet project


the mushroom soup

Now that festivities are over, it’s time for some hearty (and lighter) comfort food: soups are all we need, and mushroom soups are a tasty way to transition to the new status.


mushroom soup in parmesan broth
recipe type: soup
cuisine: italian
serves: 2
  • 1 carrot
  • 1 fresh onion
  • 1 garlic clove
  • 4 allspice berries
  • 1 rosemary sprig
  • 1 parsley sprig
  • 2 4-5 inch squares of parmesan rinds
  • 3 cups of water
  • Salt
  • 2 big handfuls of chanterelle style mushrooms
  • Chili oil (or extra virgin olive oil and a pinch of chili)
how to
  1. Make the broth: place all the ingredients, except salt and mushrooms, in a large pot; bring them to a boil and simmer 25-30 minutes. Meantime clean and chop the mushrooms.
  2. Drain the broth. Return it to the pot and salt to taste. Bring to a boil, once again, and add the mushrooms. Cook for about 5 minutes or until fork tender.
  3. Serve hot with a drizzle of chili oil (or olive oil and a pinch of chili) and fresh parsley. I also tried to squeeze some orange in it: delicious.


enjoy your hot and delicious mushroom soup

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The Gourmet Mag_Italian food magazine_Yellow Issue_Winter 2018






  1. We are soup people! We’ve always been soup people but we are very discerning. This sounds delicious!! This recipe is going in my file!! Thank you for sharing.

  2. Mushroom soup is one of my favorites! I usually make a cream mushroom soup but I need to try your recipe! Looks so great!

  3. Great story and great soup! I love that your soup is proportioned for two! I’m having a difficult time scaling back my cooking after my kids are gone from home. Just me and my husband and a ton of leftovers! Nice post!

  4. OH LA BEFANA!!!!!!!!
    LOVED THAT TRADITION when we lived in ITALY somehow it fell by the wayside here in the STATES as the kids just get TOO MUCH at CHRISTMAS………..maybe I can bring that back now that they are older!!!
    SO, WHAT IS THAT GROWN UP CHARCOAL………….do tell!!!!


    • grazie Contessa! yes, now you can give your grown-up kids some sugar charcoal and make them laugh a bit, I’m sure you may find it online too 😉

  5. I’ve never heard of sugar charcoal, how fun! And this mushroom soup sounds delicious, perfect for the cold weather we’re having now!

  6. I love the confluence of flavors you have introduced here; thanks so much for sharing this rich and savory soup!

  7. I love mushroom soup. It is so earthy and delicious. Your recipe looks easy to make and full of flavor.

  8. Ha! Ha! How sad is it that in these modern days the witch would be sued (and that people are too busy to hand make a stocking for their love ones)? But I have to wonder. . .did you get goodies or charcoal in yours? 😉

    As for this soup. . .it looks absolutely divine. I always did love a good mushroom soup. . .and add parmesan to anything and I am in.

    • I got charcoal… of course ;-). And loved it… thanks Lynn!

  9. Love the soup! It’s especially perfect right now when the rain hasn’t stopped coming down for days!

  10. I need some sugar charcoal! I have never heard about la Befana before. The soup sounds so yummy. Thanks for sharing the recipe.


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