Creamy Mushroom and Salami Soup


4 oz Fiorucci Hard Salami, finely chopped
1 lb sliced mixed mushrooms
1 onion, finely chopped
2 cloves garlic, minced
2 tsp each dried thyme and oregano
1/2 tsp each salt and pepper
2 tbsp all-purpose flour
4 cups sodium-reduced chicken broth
2 cups 35% heavy cream
1/3 cup grated Parmesan cheese
2 tbsp snipped fresh chives


1. In large saucepan set over medium-high heat, cook salami for 3 to 5 minutes or until golden around edges. Using slotted spoon, transfer to paper towel–lined plate; set aside.

2. Add mushrooms, onion, garlic, thyme, oregano, salt and pepper to saucepan; cook for about 10 minutes or until mushrooms are softened and lightly browned. Sprinkle flour over mushroom mixture; cook, stirring, for 2 minutes.

3. Stir in broth; bring to boil. Add cream; simmer for about 20 minutes or until thickened. Remove from heat and stir in Parmesan. Ladle into bowls. Garnish with chives and crisp

Tip: Serve with toasted crusty Italian bread rubbed with garlic, and a crisp green salad for a complete meal.