Zuppa Di Funghi e Patate or Potato & Mushroom Soup Recipe

Italian Mushroom Potato Soup – Zuppa Di Funghi e Patate

Mama’s classic Italian Mushroom Potato Soup made with our popular Mama Patierno’s Italian Seasoning is a breeze to prepare, combining earthy mushrooms and tender potatoes in a rich, flavorful broth. Also know as Zuppa Di Funghi e Patate, this comforting dish brings the authentic taste of Italy to your kitchen with simple ingredients and it’s ready in no time.

Despite its ease, it’s brimming with vibrant flavors, making it not only delicious but also nourishing and wholesome. Zuppa Di Funghi e Patate is perfect for a quick weeknight dinner or a cozy family meal, this soup is a hearty hug in a bowl that will leave everyone asking for seconds.

Download Mama’s Di Funghi e Patate – Italian Potato & Mushroom Soup Recipe

Ingredients:

48 to 64 oz of mushroom stock (depending on how brothy you desire the soup to be)
16 oz of chicken broth
Qty 4 of 4 oz cans of sliced mushrooms
20 oz of fresh sliced mushrooms from market
2 TBS butter
2 TBS extra virgin olive oil
½ cup Wondra or all-purpose flour
½ cup of half and half
8 baby potatoes quartered, or 3 larger red
potatoes cut into 8ths
TBS Mama Patierno’s Italian Seasoning
3/4 TBS garlic salt
1 TSP of fine black pepper or more to taste
1 TSP of sea salt or more to taste

How to Make:

Add the 16 oz of chicken broth plus all canned mushrooms and 10 oz of fresh mushrooms to a blender and blend/puree
Add the blended water and mushroom mixture into a Dutch oven or large pot and add all remaining ingredients in the order shown
Bring to a boil and then let simmer for 35 to 40 min or until the potatoes are soft
Let sit for 10 min
Stir and serve

OTHER OPTIONAL ENHANCEMENTS:

Add oyster crackers
Add 8 oz (dry) cooked Ditalini pasta
For a thicker and creamier version puree/blend all but 4 oz of the fresh mushrooms and add more cream if desired in the blender and consider adding one can of sliced mushrooms for each bowl when served