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Cream of Mushroom Soup
(Funghi Minestra)


Mushrooms sauteed with onions and cooked with milk, poured over toasted french bread and served topped with grated swiss cheese-gruyere.

Vegetarian Italian Cooking

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Serves: 4 
Cooking time (approx.):  minutes
Style: Italian Vegetarian

2  cup(s) mixed oyster and button mushrooms
2  tablespoon(s) olive oil
1  onion(s) chopped
2  teaspoon(s) garlic finely chopped
1  cup(s) milk
3  cups hot vegetable stock
8  slices crusty bread
2  tablespoon(s) melted butter
1  cup(s) grated gruyere cheese
salt and freshly milled pepper to taste

  1. Wash the mushrooms well of any grit (do not allow to rest in water as it absorbs the water and tends to become soggy) and wipe dry with a clean cloth. Cut big mushrooms into bite-sized pieces.
  2. Heat the olive oil in a saucepan and saute the onions and half the garlic for about 3  minutes or till the onions are soft and golden. Add the mushrooms and stir to coat well with the oil.
  3. Stir in the milk and bring to a boil. Cover and simmer for about 5  minutes. Stir in the hot vegetable stock and put off the heat.
  4. Toast the crusty bread slices till golden brown. Mix the melted butter with the remaining garlic and coat the slices liberally. Place the slices in a large soup dish (tureen) or in individual soup bowls. Pour over the hot soup.


  • Any type of mushroom can be used as per preference.
  • Add more stock or water to get a soup of desired consistency.
  • A cheese of your choice can be used in place of gruyere.
  • The amount of cheese can be increased if desired specially if children love it.

Serve piping topped with: grated gruyere cheese

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