In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! Please email your favorite recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before February 10. For more recipes like this, subscribe  to La Gazzetta Italiana.

Buon appetito!

Fast Cream of Mushroom Soup
dalla cucina di Ciao Italia-Mary Ann Esposito courtesy of Joanna Lucarino

After all the baking and cooking most of us have experienced this past holiday season, I thought I would take a break from all the sugary, high-fat goodies and post an easy, healthy recipe that is comfort food for these wintry days.

Ingredients:
2 T. olive oil
1 C. chopped onion
6 C. sliced mushrooms such as button, cremini, or portobello, reserve a few for garnish
1 ½ C. evaporated milk
½ C. chicken broth
Salt and pepper to taste
½ tsp. nutmeg (optional)
2 T. minced parsley to garnish

Directions: 
Heat the olive oil in a 2-quart saucepan. Add the onions and cook them slowly over medium-low heat until they are very soft. Stir in the mushrooms; add salt and pepper to taste. Cover the pot and cook over medium-low heat until the mushrooms are very soft and have exuded their juice. Off the heat, use a blender to puree the soup until smooth. Stir in the milk and as much of the chicken broth to bring it to a nice consistency. Adjust the seasoning to your taste. Reheat and serve hot with a sprinkling of parsley and a few sliced mushrooms. The nutmeg gives added flavor, but it is optional. And as Mary Ann would say, “Buon divertimento in cucina!”